Ingredients Jump to Instructions ↓

  1. 2 large (1 1/5kg) white sweet potatoes

  2. 3 small (1 1/5kg) golden nugget pumpkins

  3. 24 (1 1/3kg) baby new potatoes

  4. 1/4 cup (60ml) olive oil

  5. salt

  6. NOTE: The vegetables can be peeled several hours ahead. Place potatoes in a bowl of water with a plate on top to keep them submerged.

Instructions Jump to Ingredients ↑

  1. Preheat the oven to moderate (180C). Chop peeled sweet potatoes into large chunks. Cut pumpkins into quarters.

  2. Place potatoes in a large baking dish, drizzle with oil and toss to coat. Bake in a moderate oven for 20 minutes. Add the pumpkin, toss to coat in oil and bake a further hour, or until tender, turning.

  3. Remove the turkey for standing time (see recipe previous page) and increase oven temperature to very hot (250C).

  4. Bake a further 15 minutes or until vegetables are browned. Sprinkle with salt and serve immediately.

  5. Not suitable to freeze. Not suitable to microwave.

  6. Photography by Brett Stevens.


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