Sweet potato and butternut squash didn’t feature too regularly in my life until I had children, but my I am glad they do now. Sweet potatoes count towards one of your five a day so this is a great recipe to serve to the whole family that will satisfy that chip craving whilst still keeping everyone healthy. This recipe serves about 4.
Ingredients:
2 tbsp sunflower oil
1kg sweet potatoes, peeled and sliced into chunky wedges
2 cloves garlic, crushed
Black pepper
1/2 x 28g pack fresh-flat leaf parsley
Pop 2 tablespoons of sunflower oil into a roasting tin then put into a preheated oven 200C/Fan 180/Gas 6. Once the oil is hot add the prepared sweet potatoes, garlic and black pepper to the roasting tin and give them a little shake, then roast for 35 – 40 minutes, lastly add extra flavour with some chopped fresh parsley.
Get the monthly newsletter...
and subscribe to get all recipes straight to your inbox!
Holly Bell 
What a great idea. I’ll definitely be doing these for my kids tea tonight.
Really hope they like them! x
These are lovely, plus simple, quick to make…perfect!
Thanks Jonny! x
My kids Love these! Thanks Holly!
Ah – I am really pleased! My Mum and Dad have started making them too… seems they’re a hit with young and slightly older. xx
Mmm, these sound lovely!
Love your photos. really nice!!
Trisha
Thank you. xx
These look delicious, definitely something that I can make my daughter and not feel bad about snacking on too!!!! xx
Totally guilt free! x