Roasted sweet potato with blue cheese, walnuts and sage recipe

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 253 calories / serving
Text
Print
Rate
Rate
Binder
Add this recipe to your binder.
Add

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.

  1. 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.
  2. 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

  • 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
  • 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

Convert

You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.