Spiced Sweet Potato Wrap

Spiced sweet potato wrap is a wonderfully fragrant, satisfying and deliciously easy to prepare meal. I was having one of those days when I had no particular desire to eat or prepare anything. I’d worked 12 hours flat out, but knew I needed to put some nutrition into my weary bones, and spiced sweet potato wrap came to the rescue.

I roasted carrots, sweet potato, cherry tomatoes and a few white potatoes, tossed into a mix of various spices, lime zest and juice, and finished with a scattering of fresh rocket leaves and fresh coriander.

A side-dip of yoghurt and mint, or just plain yoghurt adds a comforting bonus to this delicious and healthy meal.

Spiced Sweet Potato Wrap

Serves 4 as a main course

2 tbsp coconut oil

300g white potatoes

600g sweet potatoes

300g carrots

4 spring onions, sliced thinly

2″ piece of ginger, freshly grated

2 tsp smoked paprika

½ tsp mustard seeds

2 tsp turmeric

1 tsp chilli flakes

Zest and juice of 1 lime

400g cherry tomatoes, halved

4 handfuls fresh rocket

Salt and pepper to taste

8 wraps (allowing for 2 each)

250g natural yoghurt

6 sprigs fresh mint (or 2 tsp mint jelly or mint sauce)

How to prepare Spiced Sweet Potato Wraps

Preheat the oven to 180°C/350°F/ Gas 4.

Melt the coconut oil in a large baking tray, add the spices and root vegetables and combine well. Bake for approximately 45 minutes then add the cherry tomatoes. Bake for a further 15 to 20 minutes.

Remove the pan from the oven and roughly mash the root vegetables. You want to leave them fairly chunky, just a bit squashed out of shape. Drizzle the lime juice and zest over the mashed veg, add the rocket leaves and spring onions and fold together.

Place a thick line of the spiced, roasted vegetables along one side of each wrap, fold over the ends and roll up into a large cigar shape.

In a separate bowl mix together the yoghurt and mint leaves (or jelly / sauce) and serve alongside the wrap, either inside with the vegetables, or outside it as a dip – or both!

If you have roasted vegetables left over, they make a wicked breakfast with an egg on top.