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Smokey Roasted Jerusalem Artichokes, Yams and Sweet Potato

September 11, 2018

 

Ingredients

 

  • 200 g Jerusalem artichokes (sun chokes), scrubbed

  • 250 g sweet potato (kumara), I used orange kumara

  • 200 g yams

  • 1 tablespoon fresh oregano, chopped

  • 1 tablespoon smoked paprika

  • 1/2 teaspoon salt

  • generous grind black pepper

  • 4 tablespoons olive oil

  • 1/4 cup whole almonds

  • 50 g goat feta

  • handful of baby kale

 

Method

 

  1. Preheat the oven to 180ºC.

  2. Line a baking tray with baking paper.

  3. Slice the artichokes and yams in quarters lengthways and place on the tray.

  4. Slice the sweet potato into rounds and add to the tray.

  5. Sprinkle over the oregano, smoked paprika, salt, pepper and olive oil.

  6. Mix well using your hands.

  7. Place into the oven for 25-30 minutes.

  8. Remove from the oven and add the almonds.

  9. Return for a further 5 minutes, until the almonds are toasted and the vegetables are soft.

  10. Serve with the crumbled feta, fresh baby kale leaves and a drizzle of olive oil.

 

 

 

 

 

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