Baked Sweet Potato

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The exotic cousin of the humble potato. This root vegetable deserves better treatment than boiling, mashing or carelessly flinging in the oven. We like to treat it more like an honoured guest at the table.
  • 500 grams sweet potatoes washed cut into sections with skin
  • 50 ml olive oil
  • 1 garlic head
  • 1 teaspoon spicy paprika
  • 5 grams thyme to taste
  • 5 grams rosemary to taste
  • 2 grams salt to taste

Nutritional information

 

Amount per serving

Energy (kcal)

204kcal

Energy (kJ)

854kJ

Protein (g)

2.0g

Carbohydrate incl. fibre (g)

21.6g

Carbohydrate excl. fibre (g)

17.9g

Sugar (g)

3.9g

Fibre (g)

3.7g

Fat (g)

12.9g

Saturated fat (g)

1.8g

Unsaturated fat (g)

10.6g

Monounsaturated fat (g)

9.2g

Polyunsaturated fat (g)

1.4g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

246mg

Salt (g)

0.61g

Vitamin A (IU)

13132IU

Vitamin C (mg)

6.3mg

Calcium (mg)

60mg

Iron (mg)

1.37mg

Potassium (mg)

360mg

  • 1 First, preheat you oven to 200 degrees.
  • 2 Create the aromatic paste that will be used to cover the sweet potatoes. Take a small bowl and in it mix the paprika and olive oil, then take the potato segments and rub them with the paste in an oven dish.
  • 3 Sprinkle over the thyme and rosemary, then break the garlic head roughly over the potatoes with your hands so that the cloves fall over the potatoes still in their skins.
  • 4 Finally, season with sea salt and cook in the oven for forty-five minutes, or until golden and crunchy and serve with Hellmann's Real Mayonnaise. Mayo and paprika is always a winning combo.