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  • Woolworths TASTE

    Dinner PLANS

    Jun 25, 2021 5 minutes
    PHOTOGRAPHS DIRK PIETERS
    RECIPES AND PRODUCTION ABIGAIL DONNELLY FOOD ASSISTANT BIANCA STRYDOM

    ROAST KARA SWEET POTATOES WITH HONEY, TAHINI AND GARLICKY PUMPKIN PURÉE

    “This was inspired by a dish made by Jess Shepherd of Good to Gather. She served butternut wedges on roast butternut purée.”

    Serves 4

    EASY

    GREAT VALUE

    Preparation: 15 minutes

    Cooking: 35 minutes

    Woolworths Kara sweet potatoes 4–6, washed
    pumpkin 600 g, diced
    garlic 2 cloves
    olive oil 3 T
    sea salt and freshly ground black
    pepper, to taste
    butter 2 T
    honey 2 T
    tahini 100 g
    lemon juice ¼ cup

    Preheat the oven to 180°C. Place the sweet potatoes, pumpkin and garlic on a baking tray, drizzle with the olive oil and season. Roast for 20 minutes. Remove the pumpkin and garlic from the tray when tender. Mash with the butter, check the seasoning and set aside. Roast the sweet potatoes until crispy. Combine the

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