Roasted Sweet Potatoes with Mint, Chilli Butter and Burrata

Roasted sweet potatoes are torn and crisped, then drizzled with bubbling chilli-garlic honey butter. Serve over Greek yoghurt with burrata and fresh mint.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C fan bake.

Step 2

Brush the sweet potatoes with oil and season all over with salt and pepper. Put on a baking tray and roast for about 40 minutes, or until tender when pierced with a skewer. Set aside until ready to do the final cook.

Step 3

Preheat the oven to 200°C fan bake.

Step 4

Tear the sweet potatoes (with the skin on) into very large rough pieces and put back on the tray. Season with salt and pepper and roast for about 20 minutes until lightly golden and crispy around the edges.

Step 5

Put the butter, honey, garlic and chilli in a small pot and melt together until bubbling.

Step 6

To serve: Spread the yoghurt over the base of a serving dish and top with the hot sweet potatoes. Spoon over the butter mixture and top with the ripped burrata, mozzarella or feta. Scatter over the mint and serve hot.