Black pepper & garlic roasted sweet potatoes

Cook these spiced sweet potato wedges to serve with Rohit Ghai's Kolhapuri spit chicken. They're an easy, satisfying side dish

  • Prep:10 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 320
  • fat 9g
  • saturates 2g
  • carbs 51g
  • sugars 26g
  • fibre 9g
  • protein 4g
  • salt 1.4g


  • 1 small green chilli, finely chopped
  • 2 tbsp fresh or dried curry leaves, roughly chopped
  • 4 garlic cloves, crushed
  • 3 tbsp olive oil
  • 1 lime, juiced
  • 1kg sweet potatoes, scrubbed and cut into wedges
  • ½ small bunch of coriander, stalks and leaves separated and roughly chopped


  1. Heat the oven to 200C/180C fan/gas 6. Mix all the ingredients, except the coriander leaves, together in a large bowl with 1 tsp salt and 2 tsp black pepper.

  2. Arrange the potatoes, skin-side down, on two baking trays or one large, lined with baking parchment if they’re not non-stick, and bake for 30-40 mins until soft inside and crisp on the outside. Season and serve scattered with the coriander leaves.

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