Description
Sweet potatoes are wonderfully versatile root vegetables with naturally sweet, earthy flesh.
They can be roasted, mashed, fried, added to curries and stews, or used in baking. Depending on the variety, the flesh may be white, cream, yellow, orange or purple.
Sweet potatoes are also surprisingly easy to propagate. Unlike ordinary potatoes, they are commonly grown from slips, which are young shoots produced from the sweet potato.
A little tip: Roast sweet potato rather than boiling it when you want a deeper, sweeter flavour.
Rosemary Roast Sweet Potato
Ingredients
500 g sweet potato
1 tablespoon oil or melted lard
1 small sprig rosemary
Salt
Black pepper
Method
Heat the oven to 200°C.
Wash or peel the sweet potatoes and cut into chunks.
Toss with the oil or melted lard, chopped rosemary, salt and pepper.
Roast for 30 to 40 minutes, turning once, until golden and soft.
Tammy’s tip: If you’ve got Flying Goose lard and rosemary, congratulations, your Homestead Box has started solving dinner by itself.
