Roasted Sweet Potatoes With Walnut Parsley & Garlic

Ingrédients

• 1-1.2 kg sweet potatoes (2.5 lbs. / 4-5 medium sweet potatoes, peeled and cut in halves or quartered wedges, depending on size)
• 2-3 tablespoons olive oil
• 1.5 teaspoons sea salt
• 1/2 cup raw walnuts
• 1 large clove of garlic (peeled and roughly diced)
• 1/2 long red chilli (roughly sliced)
• Handful of fresh parsley (about 10 g / 0.5 oz.)
• Pinch of salt
• Zest of 1/2 lemon

Préparation

1. 1

   Preheat the oven to 200 C / 395 F.

2. 2

   Line a flat baking tray with parchment paper. Place sweet potato wedges in the tray, inner side up, and drizzle them with olive oil. Sprinkle evenly with 1 teaspoon of salt. Place in the oven, middle shelf for 30 minutes. At a 15-minute mark, rotate the tray for even cooking.

3. 3

   In the meantime, place the topping ingredients in a food processor and grind into small crumbs. Set aside. If you don't have a food processor, you can chop the ingredients finely with a knife.

4. 4

   Once cooked, remove the sweet potatoes from the oven and season with a little more sea salt (about half a teaspoon or so). Sprinkle the walnut and parsley crumbs evenly over the top. You can garnish the final dish with a few whole parsley leaves and walnuts, if you like. Serve while hot.

5. 5

   Make ahead tip:Pre-roast the sweet potatoes for 25 minutes and store covered with cling wrap in the fridge. Reheat at 200 C for 5-10 minutes then sprinkle with the crumbs just before serving. You can make the topping ahead of time too and store in an airtight container.