Ingredients
- 1 tbsp of cumin seeds
- 1 tsp of chilli flakes
- 1 tsp of sea salt flakes
- 3 tbsp of olive oil
- 6 small sweet potatoes (about 800g), scrubbed and cut into even-sized wedges
- 30 g of flaked almonds
- 2 tbsp of honey
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. In a large bowl, mix together the cumin seeds, chilli flakes, sea salt and olive oil. Add the sweet potato wedges, toss well to coat, and transfer to a large, flat roasting tin that’s big enough to fit all the wedges in a single layer. Roast for 15 mins, then toss to redistribute the oil and return to the oven for 10 mins more.Step 2
Remove the sweet potatoes from the oven again and check the flesh – a knife should just pierce them easily (don’t worry about colour, just softness is needed at this stage). If you have larger pieces, you may need to roast for another 5 mins.Step 3
Sprinkle the flaked almonds over the top of the wedges and return to the oven for 8 mins to toast the nuts and deepen the flavour and colour of the wedges. Transfer to a large plate and drizzle with the honey before serving.