The sweet potato is a nutrional ‘super-root – it provides the Vitamin A and slow-release energy our bodies crave during the autumn transition. They are packed with fibre, especially when the skin is left on which supports beneficial gut bacteria. Best of all? They are incredibly hardy, meaning less food waste and more value for your weekly shop.
This dish uses a high-heat roasting technique to ‘blister the sweet potatoes’ while the onions melt into a jam-like consistency.
Ingredients
800g sweet potatoes, peeled (optional) and cut into 2cm chunks
2 large red onions, cut into thick 2cm wedges
2 tbsp fresh oregano leaves or 1 tbsp dried oregano
1/2 tsp dried chilli flakes
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar or Wild Vinegar black cherry vinegar
pinch of sea salt
Mungalli feta or Greek yoghurt (optional)
Method
- Preheat your oven to 210C fan-forced. (High heat is the secret to getting those dark, crispy edges)
- In a large bowl, combine the sweet potato, onion wedges, olive oil, salt and half of the oregano. Toss well to make sure each piece is glossy
- Spread the veges in a single layer on a large baking tray and roast for 25 mins
- Remove tray and scatter the chilli flakes and remaining oregano over the veges. Drizzle over the red wine vinegar
- Return to the oven for a further 10-15 mins until the onions are dark and the sweet potatoes are caramelised
- Serve warm or at room temp with an extra sprinkle of fresh oregano and a final crack of black pepper
- If you wish, add crumbled feta or a dollop of Greek yoghurt on top just before serving