Sweet potatoes with feta, chilli & hazelnuts

by Leah Hyslop

A light dinner that makes the most of winter’s pretty purple bounty

For more purple power, read Leah’s latest blog


600g purple sweet potatoes, peeled and cut into 2cm wedges
3 red onions, peeled and quartered
5 tbsp olive oil
3 tsp ras el hanout
1½ tsp ground cumin
2 heaped tsp chilli flakes (Aleppo are good), plus extra to garnish
60g hazelnuts, toasted and roughly chopped
Zest of 2 lemons, plus 2 tbsp of juice
100g feta, crumbled
A handful of mint leaves, roughly torn


Heat the oven to 220C. Put the sweet potatoes and the onions onto a large baking tray and toss with 2 tbsp olive oil, the ras el hanout, cumin, chilli flakes, and plenty of salt and pepper. Roast for about 30 mins until the sweet potatoes are tender. Stir through the hazelnuts to warm through.

Transfer to a serving dish or plates. Mix the remaining 3 tbsp olive oil with 2 tbsp lemon juice and drizzle over. Scatter over the lemon zest, feta and mint leaves, plus extra chilli flakes if you like. Eat warm.

Recipe: Leah Hyslop