Roast spiced sweet potatoes with chilli & honey glaze

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.