Roast sweet potato with spanspek
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 10 portions |
Ingredients
- 50 ml red wine vinegar
- 80 ml olive oil
- 1/2 bunch parsley, finely chopped
- 1 tbsp oregano leaves, chopped
- 1 tsp paprika
- 1/2 tsp chilli flakes
- 4 garlic cloves, finely chopped
- pinch pepper
- pinch salt
- 3 tbsp canola oil
- 1 spanspek
- 6 sweet potatoes
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Place garlic, chilli flakes, paprika, oregano, parsley, olive oil and red wine vinegar in a jar and shake well. Leave for 3 to 4 hour before using.
- Preheat oven to 200°C.
- Wash the sweet potatoes and slice into wedges place in cold water until ready to transfer them to an oven tray.
- When all the sweet potatoes are sliced drain and pat dry. Place in oven tray with canola oil, pinch of salt and pepper. Bake for approximately 40 minutes turning potatoes once or twice during this time. Allow to cool.
- Peel melon, scoop out the seeds and slice into wedges the same size as the sweet potatoes.
- Arrange the melon and sweet potato on a platter with the cooled sweet potatoes. Drizzle the chimichurri over and serve.
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