Looking for another way to jazz up your sweet potatoes? Then you have to try my cumin and turmeric roasted sweet potatoes. The combination of the aromatic turmeric and the earthy nutty flavour of cumin, transforms the creaminess of the sweet potatoes into something quite spectacular.
Additionally, the health benefits of sweet potatoes, turmeric and cumin are enormous. Sweet potatoes are a rich source of four essential nutrients: vitamin C, potassium, thiamine and manganese. The amount of vitamin C in one sweet potato is massive - one large potato contains more than 70% of our reference intake, more than double that of white potatoes! Furthermore, they have a low glycaemic index (GI), which means that the digestive system converts the sweet potatoes into sugar slowly. This helps avoid spikes in blood sugar and provides a steady supply of energy to the body. Turmeric has amazing anti-inflammatory effects and is a very strong antioxidant, whilst cumin is extremely good for improving digestion.
350g sweet potato, peeled
2 tbsp extra-virgin olive oil
1 heaped tsp turmeric
1.5 heaped tsp ground cumin
1/2 tsp ground coriander
1 tsp black pepper
1 tsp crushed sea salt
Preheat the oven to gas mark 6/200C. Line a large baking tray with non-stick baking paper or foil.
Chop the sweet potato into cubes, ensuring that they are all roughly the same size.
Place the chopped potatoes onto a baking tray and drizzle with olive oil. Sprinkle over the turmeric, cumin, ground coriander, pepper and sea salt and mix everything together, using your hands is best.
Ensure the potatoes are spread evenly on the baking tray, and then roast for 35-40 minutes.
Once cooked, sprinkle some dried rosemary over the potatoes, and then serve!