Roast sweet potato with maple syrup, pecans and dried cranberries

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

2 kg sweet potatoes, scrubbed and cut into 2 cm-thick rounds
1/2 cup olive oil
sea salt and freshly ground black pepper, to taste
200 g raw pecan nuts
150 g red and white salad onions
60 g Italian parsley, roughly chopped
30 g coriander, roughly chopped
1 t dried chilli flakes
70 g dried cranberries
For the dressing, whisk:
1/2 cup olive oil
6 T maple syrup
2 1/2 T sherry vinegar
2 1/2 T fresh lemon juice
6 T freshly squeezed clementine, naartjie or orange juice
5 t fresh ginger, finely grated
2 t ground cinnamon

Cooking Instructions

1. Preheat the oven to 190°C. Lightly coat the sweet potato rounds with olive oil, sprinkle with salt and pepper and place on a baking tray. Roast until soft to the touch, 30–45 minutes. Turn them over halfway through if you can remember or care enough.
2. Toast the pecans in the oven on a separate baking tray, taking care not to burn them. Chop them up.
3. Once the sweet potatoes are done, place them on a large platter, add the salad onions, parsley, coriander, chilli, pecans and cranberries and pour over the dressing. Serve warm.

Find more potato inspiration here.