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.
Preheat the oven to gas 6, 200oC, fan 180oC. 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.
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