Roasted sweet potato



For 4 people:

Sigdal quinoa and sunflower gluten-free
1.5 kg sweet potatoes
A few sprigs of fresh coriander
3 tablespoons olive oil
freshly ground salt and pepper



Preheat your oven to 200°C.

Line an oven tray with aluminum foil.

Peel the sweet potatoes and cut into slices about 1cm thick. Place them on the baking sheet.

Drizzle a little olive oil over each side of the sweet potato pieces.

Bake for 30 to 40 minutes at 180°C (gas mark 6).

Season with salt and pepper. Add the chopped coriander and enjoy with your gluten-free quinoa and sunflower crisps.

With Sigdal, dare healthy excess!