Moroccan Spiced Sweet Potato and Butternut Squash Chips (v)

Lex loves any vegetables that are orange, so we often have sweet potatoes and butternut squash (served for him with a side of orange pepper...). He also loves Moroccan spices so this recipe combines the two for a healthy side dish which makes me feel better about him scoffing down coco pops for breakfast and jelly for pudding...

For 4 portions you need
2 medium sweet potatoes, peeled and cut into 12 small wedges
1 small butternut squash, peeled and cut into about 12 small wedges
2 tbsp olive oil
2 tbsp moroccan seasoning/spices
salt and pepper

Toss the vegetables in the oil and spices. Roast in a hot oven for about 20 mins till tinged with black and soft in the middle. Eat as you wish.

Sautee Potatoes with Onions and Rosemary

This is a great way to serve potatoes, and makes a fab side dish to many different things. Any leftovers make a good base for bubble and squeak the next day.

For 8 portions you need
500g - 1kg potatoes, peeled and cut into a 1cm dice (depending on how much you want for leftovers)
3 tbsp sunflower oil
1 onion, diced
generous handful of fresh rosemary, finely chopped
salt and pepper

Soak the prepared potatoes in cold water for 30 mins to draw out the starch. Toss together with the onions, oil, seasoning and rosemary then tip out on to a large baking sheet and cook in a hot (200 degrees) oven for 30-45 mins.

Sweet Potato Wedges

A health(ier) alternative to chips, and one that counts towards your 5 a day...

Take a sweet potato, peel and slice into wedges. Place on to a baking sheet and add a drizzle of vegetable oil. Sprinkle over some salt and pepper and bake at 180 degrees for about 20 mins till soft and starting to crisp up. Allow 1 potato per person. They're nice as a side to most things or dipped into different sauces e.g. blue cheese dip; curry sauce; sweet chilli sauce. You can also add different spices to them before you cook them e.g. baharat; cumin; smoked paprika etc.