Created for Miele by chef and owner of The Modern Pantry, Anna Hansen, MBE, this simple method for roasting sweet potatoes results in a colourful and exotic accompaniment that is perfect for a relaxed supper with friends.
800g sweet potato, scrubbed and cut into wedges
2 tsp minced fresh turmeric (use ½ tsp dried turmeric if you cannot find fresh)
1 handful fresh curry leaves (optional)
Salt and pepper
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