Roast sweet potato with rosemary butter

Sure, you could have roast veggie as a side, but honestly, once you try the slow-roasted sweet potato that's pipping hot and melts the rosemary butter, feta and goat's cheese, you won't want anything else.

• serves

  4

• prep

  10 minutes

• cook

  1 hour

• difficulty

  Easy

Stream free On Demand

Home Grown

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 4 orange-fleshed sweet potatoes
• 2 sprigs rosemary, leaves picked
• 2 garlic cloves
• 1 tsp salt
• 100 g butter, at room temperature
• black pepper, to taste
• 100 g goat's cheese
• 100 g marinated feta

Instructions

1. Preheat the oven to 200°C. Prick the sweet potatoes all over with a sharp knife. Place on a baking tray and roast for 1 hour.
2. Meanwhile, place the rosemary, garlic and salt in a mortar and grind to a paste. Stir the paste through the butter.
3. Remove the potatoes from the oven, cut in half lengthways and fluff the insides with a fork. Add a generous spoon of the butter, grind over some black pepper and serve with the goat cheese and marinated feta on the side.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Home Grown

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G