Roasted Sweet Potatoes with Chilli and Seeds

Sweet, savory and spicy, these roasted sweet potatoes are very adaptable and easy to prepare. Sub in regular potatoes or add parsnips to make the side even more interesting. You can serve those roasted sweet potato wedges as they are, with the spiced seed mixture or with a sprinkle of freshly chopped herb and yoghurt dressing. Either way, these would go perfectly as a side with steak or grilled chicken.


500 g Sweet potatoes, cut into wedges 2-3 tbsp Beef dripping Sea salt and freshly milled black pepper 1 tbsp Sesame seeds (a mixture of white and black) ½ tsp Fennel ½ tsp Coriander seeds ½ tbsp Hemp seeds 1 tsp Sea salt flakes ½-1 tsp Dried chilli flakes 150 g Greek yoghurt 1 tbsp Freshly squeezed lemon juice 1 tsp Fresh lemon zest

Preheat the oven to 200C/400F. Toss sweet potato wedges with beef dripping, salt and pepper, then spread on a baking tray in a single layer. Roast for 35-45 minutes, turning once, until golden and tender.
Meanwhile, toast sesame seeds in a dry frypan over medium-low heat, tossing frequently, for a few minutes until white seeds are golden. Add remaining seeds and toast for 1-2 minutes until fragrant. Remove and add in sea salt and chilli flakes.
Combine the yoghurt, lemon juice and zest in a bowl. Set aside.
Toss the sweet potato with seeds. Serve with prepared lemon yoghurt. Or simply sprinkle the roasted sweet potatoes with some fresh herbs and enjoy with the lemon yoghurt.

1 Comment:

DEZMOND 6/9/26 13:14: We do all love a bit of a roast for Sunday lunch! I will be making butternut squash corn flour pie tomorrow for lunch as they say it will be just 10C tonight which means the morning will be purfect for some baking and I will sleep like a baby!