What About Sweet Potatoes?

Sweet potatoes are from a different plant family, are slightly lower in calories and carbs and are a great source of vitamin A. There’s little that makes them nutritionally superior to ordinary spuds, but they’re a delicious alternative and perfect for baking. Try this recipe from David Nayfeld, chef and co-owner of Che Fico in San Francisco. “Don’t skimp on the butter,” he says.

INGREDIENTS SERVES 1

• A MEDIUM TO LARGE SWEET POTATO

• LEMON, ½

• BUTTER, 2TBSP

• SEA SALT, COARSE, TO SEASON

METHOD

Heat the oven to 230°C. Place the sweet potato on a baking sheet and roast until it begins to expel a caramel-coloured liquid and the skin crisps – roughly 45-60 minutes. Remove from the oven, slice in half, squeeze lemon juice over both halves, slather with butter and season with salt.

A SWEET IDEA, BUT NOT HUGELY SUPERIOR