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 3T sea salt and freshly ground black pepper, to taste butter 2T honey 2T tahini 100 g lemon juice ¼ cup

1 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.

2 Remove the pumpkin and garlic from the tray when tender. Mash with the butter, check the seasoning and set aside. 3 Roast the sweet potatoes until crispy. Combine the honey, tahini and lemon juice, then serve with the hot sweet potatoes and mashed pumpkin. MEAT-FREE

WINE: Woolworths Porcupine Ridge Sauvignon Blanc/Semillon

ROAST KARA SWEET POTATOES WITH HONEY TAHINI ON GARLICKY PUMPKIN PURÉE R30 PER SERVING VEGGIE INSPO Add roast pumpkin or butternut to polenta and top with these crispy sweet potatoes.