Ingredients
6 x 150g sweet potatoes
25g butter, melted
2 tblsps olive oil
1 tsp mild curry powder
1 tsp garlic salt
1⁄2 tsp smoked paprika
Cracked black pepper, to taste
Finely chopped fresh parsley and finely grated lemon rind, to serve
Method
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Wash and scrub potatoes. Pat dry with absorbent kitchen paper. Trim potatoes slightly to sit at on a chopping board.
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One at a time, cut deep slices crossways, at 5mm intervals, through potatoes about a third of the way down. Place in a large roasting pan lined with baking paper.
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Combine butter, oil, curry powder, garlic salt and paprika in a small bowl. Mix well. Brush evenly over potatoes. Season with pepper.
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Cook in a very hot oven (220C) for about 40 to 45 minutes, or until tender and golden brown.
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Serve sprinkled with combined parsley and lemon rind.
