Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat the oven to 200 degrees Celsius and prepare two large sweet potatoes by washing them thoroughly and cutting them into thick, uniform wedges, leaving the skin on for extra flavor and nutrients.

2. 2

   In a large bowl, toss the sweet potato wedges with 2 tablespoons of olive oil, 1 teaspoon of paprika, 0.5 teaspoon of ground cumin, 0.5 teaspoon of ground turmeric, 0.5 teaspoon of garlic powder, 0.5 teaspoon of salt, and 0.25 teaspoon of freshly ground black pepper until every wedge is evenly coated with the spices.

3. 3

   Arrange the seasoned sweet potato wedges in a single layer on a large baking sheet, ensuring they are not overcrowded, and roast in the preheated oven for 25 minutes until they begin to soften and slightly caramelize.

4. 4

   While the sweet potatoes are roasting, prepare the chakalaka-inspired glaze by heating the remaining 1 tablespoon of olive oil in a small saucepan over medium heat, then adding 1 small finely diced red onion and 0.5 finely diced red bell pepper, cooking for 5 to 7 minutes until softened.

5. 5

   Stir in 0.5 cup of halved cherry tomatoes, 2 tablespoons of honey, and 1 tablespoon of white wine vinegar to the saucepan, simmering for 3 to 5 minutes until the tomatoes begin to break down and the sauce thickens slightly, creating a vibrant glaze.

6. 6

   Carefully remove the partially roasted sweet potatoes from the oven, pour the prepared chakalaka glaze evenly over the wedges, gently tossing to coat them completely, and return the baking sheet to the oven.

7. 7

   Continue roasting for an additional 10 to 15 minutes, or until the sweet potatoes are tender when pierced with a fork and beautifully caramelized with the glaze, making sure to avoid burning.

8. 8

   Garnish the roasted sweet potato wedges generously with 2 tablespoons of freshly chopped coriander before serving warm as a flavorful side dish.