Roasted sweet potato with blue cheese, walnuts and sage recipe
These orange, sweet-tasting spuds are at their seasonal best from October through to March. Their sweetness is complimented by the saltiness of the blue cheese and aromatic sage.
See method- Serves 4
- 10 mins to prepare and 30 mins to cook
- 253 calories / serving
Ingredients
- 4 small sweet potatoes, cut into 3cm (1in) pieces
- 1 tbsp olive oil, plus extra for drizzling
- 1 x 30g pack sage, 1/2 chopped
- 50g (2oz) blue cheese
- 3 tbsp walnuts, toasted
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Shop ingredientsEach serving contains
- Energy
- 1060kJ 253.0kcal
- Fat
- 16g
- Saturates
- 4g
- Salt
- 0.4g
- Sugars
- 6g
of the Reference intake
Carbohydrate 22.9gProtein 5.9gFibre 3.7g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the sweet potatoes in a single layer in a roasting tin and toss with the olive oil, chopped sage and some seasoning. Roast for 30 minutes or until golden at the edges.
- Meanwhile, rub the whole sage leaves with a little oil. Scatter them over the sweet potatoes for the final 5 minutes of cooking. Remove the roasting tin from the oven. Scatter over the cheese and walnuts. Serve immediately.
- See more Seasonal recipes
