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Roasted sweet potato with blue cheese, walnuts and sage recipe

18 ratings

These orange, sweet-tasting spuds are at their seasonal best from October through to March. Their sweetness is complimented by the saltiness of the blue cheese and aromatic sage. See method

Serves 4
10 mins to prepare and 30 mins to cook
253 calories / serving

Ingredients

4 small sweet potatoes, cut into 3cm (1in) pieces
1 tbsp olive oil, plus extra for drizzling
1 x 30g pack sage, 1/2 chopped
50g (2oz) blue cheese
3 tbsp walnuts, toasted

Each serving contains

Energy
1060kj
253kcal 13%
Fat
16g 23%
Saturates
4g 22%
Sugars
6g 7%
Salt
0.4g 6%

of the reference intake
Carbohydrate 22.9g Protein 5.9g Fibre 3.7g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the sweet potatoes in a single layer in a roasting tin and toss with the olive oil, chopped sage and some seasoning. Roast for 30 minutes or until golden at the edges.
Meanwhile, rub the whole sage leaves with a little oil. Scatter them over the sweet potatoes for the final 5 minutes of cooking. Remove the roasting tin from the oven. Scatter over the cheese and walnuts. Serve immediately.

See more Seasonal recipes