SERVES 8
6 medium sweet potatoes, cut into 4-cm pieces
1 (8-cm) piece fresh ginger, peeled and cut into thin matchsticks
120 ml orange juice (preferably fresh)
2 tablespoons olive oil
½ teaspoon coarse salt
¼ teaspoon freshly ground black pepper
1 teaspoon curry powder
50 g pecans
Preheat the oven to 220°C.
Toss together the sweet potatoes, ginger, orange juice, olive oil, salt, pepper, and
curry powder. Spread out on a rimmed baking sheet. Roast for 20 minutes. Stir
and add the pecans. Roast, stirring occasionally, until tender and slightly
browned, 20 to 30 minutes more.