Sticky rum-roasted apple & sweet potato

Roasted sweet potato and apple pops in the mouth with a rum and sugar coating.

• 800g sweet potato (kumara), cut into 2cm rounds
• 1 red onion, peeled, cut into wedges
• 1 Pink Lady apple, cut into 8 wedges
• 55g (1/4 cup, firmly packed) brown sugar
• 1 cinnamon stick
• 2 tablespoons dark rum
• 1 tablespoon olive oil
• Fried sage leaves, to serve

Energy 1200kJ	Fat saturated 1.00g
Fat Total 6.50g	Carbohydrate sugars g
Carbohydrate Total 49.00g	Dietary Fibre 5.00g
Protein 4.50g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 190°C. Combine sweet potato, onion, apple, sugar, cinnamon, rum and oil on a baking tray. Season.

2. Step 2

   Roast, stirring once, for 45 minutes or until tender. Top with sage.

Sweet potato: This vegie is the root of all goodness.

Puree until smooth, fry it for crispy bites or pop it in the oven to caramelise.

Swap potato for sweet potato in gnocchi, cheesy gratin or the topping for shepherd's pie.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.