Roasted PSB and Sweet Potato with Cranberries and Pecans
Date Added: 05/12/2023
Ingredients –
250g PSB tops
450g sweet potato peeled and diced into 1” cubes
1 tsp smoked paprika
40g dried cranberries
80g pecan halves
2 tbsp olive oil
Salt and pepper
1tsp brown sugar
Method –
1.Preheat oven to 200°c
2.Place all ingredients except the cranberries and pecans into a bowl and toss to coat.
3.Tip into a roasting tray and cook in the oven for 15 minutes (stirring halfway through) or until the sweet potato is tender.
4.Scatter the pecans and cranberries over the other ingredients, toss thoroughly and return to the oven for a further 3 minutes.
5.Serve and enjoy!