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Roasted Sweet Potatoes with Cumin


These orange babies are probably my favourite type of carbohydrates. I love their creamy texture and they are even sweeter when roasted. They are rich in fibre, vitamins A, C and B6, and they are also gluten free!

For an extra kick I roast them with cumin.

Make a double quantity and keep in the fridge for a couple of days, adding them to salads, main dishes or even, if you want, you can make a sweet potato soup that is totally delicious.

Equipment: oven tray

Prep time: 10 min
Cooking time: 25 min

Difficulty: easy


Roasted Sweet Potatoes portrait


  • 4 medium size sweet potatoes
  • 2 tbsp. rapeseed oil
  • 1 tsp. cumin


1. Preheat the oven to 220°C

2. Wash and peel the potatoes. Cut them into 1cm round circles.

3. Pour the rapeseed oil onto the roasting tray and spread it with a silicon pastry brush.

4. Place the potato rings next to each other and using the same brush cover them with oil as well. Sprinkle cumin on top.

5. Place in the oven and bake for about 25 min, until they have the right level of crispiness. I like them really well done, almost brown!


21 April 2016