We're currently experiencing some issues with our shop ingredients functionality. We're working on getting this back up and running for you soon, but in the meantime you can still browse our recipes, create a shopping list and add ingredients to your basket on our grocery site.
You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
Looking for a vegan dinner for two? Try this chilli and sage baked sweet potato recipe. Served with cranberry relish, mashed avocado and a sprinkle of toasted walnuts, they take just 10 minutes to prepare and are ready to eat in under an hour. See method
of the reference intake
Preheat the oven to gas 6, 200°C, fan 180°C. Rub the sweet potatoes with the oil and sprinkle all over with the sage, chilli flakes and cumin seeds; season.
Put onto a baking tray and roast for 40-50 mins until tender. Set aside to cool for 5 mins.
Meanwhile, to make the relish, mix together the cranberry sauce, diced onion, sliced chilli and lime juice. Season and chill for at least 10 mins to marinate the flavours.
About 10 mins before the sweet potatoes are cooked, put the sage leaves and walnuts onto a baking tray and place in the oven to toast. Cook for 5-8 mins until the sage is crispy.
Meanwhile, simmer the Tenderstem broccoli in simmering water for 5-8 mins until tender.
Split the sweet potatoes down the middle and fill with the mashed avocado. Spoon over the relish and crumble over the toasted walnuts. Top with crisp sage leaves before serving and serve with the broccoli.
Before you comment please read our community guidelines.