Posted By Laura in Other Stuff | 1 comment

I love sweet potatoes. Like, far too much.
But, since I made the switch a couple of years ago I wonder why I didn’t do it sooo much sooner! Twice the fibre, twice the calcium, 1300x the Vitamin A… less calories, great flavour… what’s not to love?
Shockingly, I recently discovered that my sister had NEVER tasted roasted sweet potato. Like, never.
I had to write her a recipe, for goodness sake.
But then I had the worrying thought.
What if she’s not alone?

What if there are more poor lost souls, left sad and bereft of the knowledge of that hot, firm, juicy sweet goodness?

So I blogged it. Obviously.

Here it is – my favourite Sweet Potato recipe, seeing as it’s the ONLY thing I want to eat now the days are shorter and my body is begging me to fill it with stodge.

I’ve found the trick is to not boil them. Roast them, people, roast them…

What you need

• 2 lb sweet potatoes (about 4 large potatoes)
• 8 sprigs thyme, leaves stripped
• 2oz Clover
• salt & pepper
• maple syrup

What you do

1. Preheat oven to 190º
2. Peel and cube the sweet potato
3. Spread evenly on a baking sheet
4. drizzle with the maple syrup, scatter over the thyme leaves, dot with the Clover and add a decent twist of salt & pepper.
5. Place in oven and roast until tender – around 30 minutes.
6. EAT.Love the taste of Clover – it has half the saturated fat of butter with absolutely no artificial ingredients or flavours.