A great vegan dish, hot, spicy and delicious. You can vary the spice mix, Ras el hanout
is also very good, for a middle eastern flavour.
Serves 2/3
2/3 sweet potatoes, well washed.
1 teaspoon coriander seeds
1 teaspoon cumin, seeds
pinch dried chillies.
2 tablespoons olive oil
salt and black pepper
2 cloves garlic, sliced.
1 red chilli, chopped (no need to remove the seeds)
1 tablespoon runny honey
Set oven 180c gas 4.
Slice the sweet potato into thickish pieces. Toast the coriander and cumin in a small dry pan for
minute or two, then grind in a spice/coffee grinder, tip into a bowl with the chilli flakes, olive oil.
and seasoning, mix well together, coat the slices of sweet potato with the spice mix, tip the lot
onto a baking dish and roast in the oven for about 20 minutes. Meantime mix the garlic, red
chilli and honey together, when the sweet potatoes are nearly cooked, remove from the oven
and drizzle the honey mixture over the slices, return to the oven for another 10 minutes approx.
or until all nicely coloured and sizzling. Serve hot or just warm. I like some Greek yogurt with
chopped mint spooned over it or if you need to keep it vegan just a handful of chopped
fresh coriander, it will be enjoyed either way.
