spiced and roasted
- 2 packets (6) mini gold sweet potato, unpeeled
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbs olive oil
- 1 bunch flat leaf parsley
Preheat oven 200°C fan forced. Scrub the sweet potatoes under water with a clean brush. Pat dry. Thickly slice sweet potato into rounds. Put into a greased large roasting pan in a single layer.
Combine cinnamon, cumin, coriander and oil in a small bowl. Spoon over the sweet potato and turn to coat. Roast until golden and just tender. Scatter over the parsley. Season. Serve.