White City sweet potatoes
- Preparation and cooking time
- Total time
- Easy
- Makes 8
Skip to ingredients
- 8 medium sweet potatoes
- 4 tbsp olive oil
- 100g butter
- 2 tsp aleppo pepper flakes(see cook's notes below)
- 250g soured cream
- 40g pistachio kernelssmashed into a rubble
- 40g pomegranate seeds
Nutrition:
- kcal380
- fat24.9g
- saturates11.8g
- carbs32.2g
- sugars17.6g
- fibre5.8g
- protein3.9g
- salt0.4g
Method
step 1
Heat the oven to 220C/fan 200C/gas 7. Put the sweet potatoes into a roasting tin and drizzle over the oil. Add a good pinch of salt and toss together. Roast for 35-40 minutes or until tender in the middle.
step 2
Meanwhile, melt the butter in a pan over a low heat. Add the aleppo pepper flakes and a good pinch of salt. Remove from the heat and leave to infuse for a minute.
step 3
Transfer the cooked potatoes to a serving dish. Slice them open and pull them apart a little. Drizzle over the aleppo pepper butter and add a good dollop of soured cream to each one. Scatter over the pistachios and pomegranate seeds, drizzle over more of the butter and tuck in.
