I’ve been meaning to blog all week but one thing led to another and now, it’s Monday and I’m wondering where the last few days went. With two children, a husband and a household to run, the days just whizz by. This is the first quiet moment I’ve had in the office (television off and not blaring the Disney channel or some sporting event) and not surprisingly, it’s almost midnight before I can post about dinner yesterday evening.
Sunday is our lazy family day when the nanny is off and we’re on our own so we always have a very easy breakfast then sit around and try to read the papers then usually have lunch somewhere nearby. I make a simple roast dinner (or something on the grill if it’s summertime) and we all go to bed early. Yesterday was no exception.
We had a lemon-rosemary roast chicken with roasted parsnips, carrots, garlic and onions. I also prepared some roasted sweet potatoes my way with a bit of chili to spice it up. There were some leftover roasted red peppers that we made over the weekend and were marinating in olive oil in the fridge so I put those on the table as well. Comfort food for a Sunday evening and just right for the start of autumn.
Roasted spicy sweet potatoes
- 2 large sweet potatoes
- dried red chili pepper flakes
- 1 tablespoon maple syrup
- fresh thyme
- Preheat the oven to 2o0C.
- Peel and chop sweet potatoes into large chunks. Drizzle some olive oil in a large roasting tin. Place sweet potatoes into the pan.
- Grind some red chili pepper flakes onto the sweet potatoes.
- Add a few sprigs of fresh thyme.
- Place the roasting tin in the oven and roast for at least 20 minutes.
- Remove from the oven. Add the maple syrup then mix the sweet potatoes, making sure to scrape off those that have stuck to the bottom of the roasting tin.
- Put back in the oven for a further 10 minutes.
- Crush some sea salt onto the sweet potatoes and serve hot.
- (Serves three as a side dish or two very hungry adults)