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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