(per serving – 1/4 recipe)
1,079kJ / 258kcal
58g carbohydrate, of which 19g sugars
2.5g fat, of which 0.5g saturates
155mg sodium, equivalent to 0.4g salt
- 4 medium-sized sweet potatoes (about 1kg total), scrubbed
- 2 tsp vegetable oil
- 2 tomatoes, finely chopped
- 1 small red onion, or 4 spring onions, finely chopped
- ¼ cucumber, finely chopped
- 4 tbsp tomato purée
- 1 pinch ground black pepper
1 Preheat the oven to 200°C/fan oven 180°C/gas mark 6.
You could also use regular potatoes – but they may need a bit longer in the oven – or try pumpkin or butternut squash.
2 Slice each sweet potato lengthways into 6 wedges and put them in a roasting tin. Add the vegetable oil, season with black pepper and toss to coat. Roast in the oven for 35 to 40 minutes, or until tender, turning them over after 20 minutes
Spice up the sweet potatoes by sprinkling them with 1 tsp of cumin seeds.
3 While the veg is roasting, make the salsa by mixing the tomatoes, onion, cucumber and tomato purée.
Buy a cucumber portion and use half of it in this recipe and the rest in sandwiches or salads.
4 Serve the sweet potato wedges with the salsa on the side.
If you enjoyed making this recipe and would like to share your success with others we’d love to hear from you