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
Wash and scrub potatoes. Pat dry with absorbent kitchen paper. Trim potatoes slightly to sit at on a chopping board.
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.
Combine butter, oil, curry powder, garlic salt and paprika in a small bowl. Mix well. Brush evenly over potatoes. Season with pepper.
Cook in a very hot oven (220C) for about 40 to 45 minutes, or until tender and golden brown.
Serve sprinkled with combined parsley and lemon rind.