4 large US sweet potatoes
8 tbsp. olive oil
1 lime, juiced and zested
Salt and pepper
200g chanterelle mushrooms
4 spring onions
30g pine nuts
1 large handful of rocket, washed
80g dried cranberries
175 g feta cheese, broken into chunks
4 tbsp. sweet mustard
1 Preheat the oven to 200°C. Peel the sweet potatoes, cut into quarters, and slice. Mix the sweet potato slices with 2 tbsp. of the olive oil, lime zest, salt, and pepper and place on a lined baking tray - bake for 20 mins.
2 Meanwhile, wash the chanterelles and cut into halves. Slice the spring onions into rings. Heat 1tbsp. of the oil in a pan and fry mushrooms and spring onions gently, then add the pine nuts and fry fir a further minute, then season with salt and pepper to taste.
3 For the dressing, mix the mustard with the lime juice and remaining olive oil and season with salt and pepper to taste.
4 Serve the sweet potato slices topped with the mushrooms mix, then scatter the feta and cranberries over. Drizzle the dressing on top to serve.
Recipe courtesy of International Sweet Potato Week