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!

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