The Best Roasted Sweet Potatoes

2 large sweet potatoes

30ml olive oil

150g of pomegranate seeds

1 large handful of coriander

2 tablespoons of coconut yoghurt

optional - a squeeze of lime

Preheat the oven at 180c.

Cut the potatoes into large chunks, leaving the skin on and place on a baking tray. Then cover with the olive oil and roast in the oven for 1 hour.

Mix occasionally to make sure they cook evenly and then transfer into a bowl.

Roughly chop the coriander then pour over the coyo, sprinkle the coriander and the pomegranate. Serve with lime.

SidesAnnie Clarke