Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)
Get ready for a cosy autumn dinner! This Nutty Sweet Potato Tray Bake combines tender roasted sweet potatoes with a crunchy nut topping, making it the perfect mix of textures and flavours. Whether you’re cooking for yourself or feeding a crowd, this tray bake is a simple and satisfying dish that’s sure to impress.
Ingredients:
- 2 large sweet potatoes, peeled and cubed
- 1 red onion, sliced into strips
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic granules
- Salt and pepper, to taste
- 100g mixed nuts, roughly chopped
- 50g pumpkin seeds
- 2 tbsp maple syrup
- 1 tsp fresh thyme leaves (optional)
- 3 tbsp cranberries
Optional:
- Tahini dressing
- Grains to serve
Method:
- Preheat your oven to 200°C (400°F, Gas Mark 6).
- In a large bowl, toss the sweet potato cubes and red onion slices with olive oil, smoked paprika, cumin, salt, and pepper.
- Spread the mixture on a baking tray and roast for 25-30 minutes, until the sweet potatoes are tender.
- In the meantime, mix the nuts, pumpkin seeds, and maple syrup in a small bowl.
- After the sweet potatoes have been roasting for about 20 minutes, remove the tray from the oven and sprinkle the nut and seed mixture evenly over the sweet potatoes.
- Return to the oven and bake for another 5-10 minutes, until the nuts are golden and toasted.
- Garnish with fresh thyme leaves and dried cranberries before serving.
