• 2 tbsp sunflower oil
  • 1kg sweet potatoes, peeled and sliced into chunky wedges
  • 2 cloves garlic, crushed
  • 1/2 x 28g pack fresh-flat leaf parsley

Sweet potato and butternut squash didn’t feature too regularly in my life until I had children, but my I am glad they do now. Sweet potatoes count towards one of your five a day so this is a great recipe to serve to the whole family that will satisfy that chip craving whilst still keeping everyone healthy. This recipe serves about 4.

 

Ingredients:

2 tbsp sunflower oil

1kg sweet potatoes, peeled and sliced into chunky wedges

2 cloves garlic, crushed

Black pepper

1/2 x 28g pack fresh-flat leaf parsley

Pop 2 tablespoons of sunflower oil into a roasting tin then put into a preheated oven 200C/Fan 180/Gas 6.  Once the oil is hot add the prepared sweet potatoes, garlic and black pepper to the roasting tin and give them a little shake, then roast for 35 – 40 minutes, lastly add extra flavour with some chopped fresh parsley.

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