This is hands down one of the best thing you can do with sweet potatoes (at least in my humble, sweet-potato loving opinion). The potatoes get sliced very thinly, drizzled with olive oil and seasoned when salt, after which they’re snuggled up in a baking tray, where slices of onion get wedged in between. All of this gets roasted until the exposed side of this “cake” gets just the right amount of crispy.

This roast is very good on its own with a salad to go along or it can pair up nicely as a side with whatever meaty or hearty dish you fancy. I usually make it on Christmas, becauseapart from being delicious, it’s quite pretty to look at on the table.

Sweet Potato Roast

Serves 4-6

2kg/4 Lb sweet potatoes, peeled and finely sliced (2mm/1/10 in.)

6 Tbsp olive oil

Coarse salt and pepper, to taste

One yellow onion, finely chopped into 2mm/1/10 in. slices

Preheat oven to 190C/375F. Oil a round or oval baking dish with 2 Tbsp olive oil.

Arrange sweet potato slices vertically in the dish, making sure they’re packed. Add a slice of onion here and there, in between the potato slices. With a pastry brush, slather the potatoes and the onion with the rest of the olive oil, then season with salt and pepper.

Place in the oven and roast for 45 minutes. Cover with aluminium foil or parchment paper after the first 30 minutes, if you notice it starts to brown too much. After the 45 minutes, turn the heat up to 220C/430F and roast for another 10-15 minutes, until potatoes are a deep golden-brown. Serve warm.