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.
- 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
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.
- 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.
- Meanwhile, place the rosemary, garlic and salt in a mortar and grind to a paste. Stir the paste through the butter.
- 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.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.