Crumbed Sweet Potatoes

Food and prop styling Renee Muller
Photography Hudi Greenberger

This dish is a prime example of “simple is better.” You’ll enjoy the great flavor that the crumbs impart, along with the super taste of roasted veggies. Bon appetit!

SERVES 4–5

• 2 extra-large sweet potatoes, peeled and cut into small cubes
• oil, for roasting and sautéing
• ¼ cup cornflake crumbs
• 3 Tbsp bread crumbs
• ½ tsp sugar
• ¼ tsp salt
• ⅛ tsp black pepper
• 1 large onion, diced and caramelized (or 2 cubes frozen sautéed onions)

Preheat oven to 425°F (220°C).

Place sweet potatoes onto baking sheet and drizzle with oil, tossing to coat. Roast for 25 minutes and remove from oven.

In the meantime, combine crumbs and spices in a large frying pan and toast over medium heat until beginning to brown. Add sweet potatoes and onions and toss, continuing to sauté until sweet potatoes are soft and fully coated.