Sweet potatoes are one of the most nutritious vegetables we can eat. They are packed with vitamins and minerals, but not only that, are incredibly versatile as well.

I have a great many ways in which I like to cook sweet potatoes but if I were to be honest, I would have to say that roasting them the way I describe below is my absolute favourite. I hope that you like the sound of this recipe and will try it out for yourself.

Ingredients (Per Person)

3 small lamb cutlets

1 large sweet potato

1 tbsp frozen peas

1 clove of garlic (crushed)

Pinch of ground cumin

Sunflower oil

Method

Put your oven on to pre-heat to 400F/200C/Gas Mark 6. Peel and chop the sweet potato. Put about a tablespoon of sunflower oil in a large bowl and add a pinch of cumin. Add the sweet potatoes and stir them around to ensure each piece receives an even coating. Put them on a baking sheet and in to the oven for twenty-five minutes. Set the bowl aside for now - you will need it again.

When the sweet potatoes are in the oven, heat a little sunflower oil in a non-stick frying pan and add the lamb cutlets. They will require anything from seven to ten minutes each side over a low to medium heat, depending upon their size and thickness. Alternatively, of course, they can be grilled. Note that the fat should never be removed prior to cooking as this will compromise both the taste and the texture of the meat.

When the cutlets are ready, remove them from the heat and allow them to sit in the pan to rest. Put the crushed garlic in to the bowl from earlier and after the initial twenty-five minutes' cooking time, re-add the sweet potaotoes and stir well. Put them back on the tray and in to the oven for another five minutes.

Cook the frozen peas in boiling water for a couple of minutes and drain well.

It then simply remains to plate up and enjoy your delicious and healthy meal.