Recipes>Sweet Potato Recipes
Mary Berry’s Crispy Roasted Sweet Potatoes
by Mary Berry from Love to Cook
Easy
Serves 4
Switch up your Sunday roast by swapping your regular roast potatoes for these crisp, crunchy sweet potatoes, sprinkled with semolina and salt.
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Love to Cook
Mary Berry
Love to Cook
120 recipes from the nation’s favourite cook
Featuring all of the recipes from the accompanying BBC2 series
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Introduction
Something a bit different to traditional roast potatoes. The added semolina gives the potatoes a crispy, crunchy outside and helps to hold them together.
Tags
Ingredients
| 4 tbsp | sunflower oil |
|---|---|
| 700g (1lb 9oz) | peeled sweet potatoes, sliced into 4cm (1½in) pieces |
| About 2 tbsp | semolina |
Method
Preheat the oven to 220°C/200°C fan/Gas 7.
Pour 3 tablespoons of the oil into a large shallow roasting tin and slide into the oven for about 5 minutes, or until piping hot.
Meanwhile, place the sweet potatoes and the remaining oil in a mixing bowl. Turn the pieces to coat in the oil. Sprinkle in the semolina, season with salt and black pepper and turn again, until they are lightly dusted.
Tip the sweet potatoes into the roasting tin in a single layer and roast for 15 minutes. Remove from the oven, turn the potatoes and continue to roast for a further 10–15 minutes, until brown and crispy.
Mary’s Tips:
Best made and served straight away.
Not for freezing.
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5 out of 5 stars
1 Ratings
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Ingredients
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