Roast Sweet Potatoes&Pumpkin in Hoisin Citrus Sauce


Sweet potatoes, peeled diced 2cm cubes 800g
Pumpkin (sweet Delicia or kabocha or crown prince), unpeeled diced 2cm thick 800g
Ginger, grated 10g
Red onion, in thick slices  1 whole
Vegetable oil  3 Tbsp
Orange juice  100ml
Water  4 Tbsp
Large orange, zested  1 pc
Baby spinach  1handful
Walnuts, toasted and roughly chopped  4 Tbsp


1 In a large mixing bowl, stir in grated ginger, orange zest and orange juice into Lee Kum Kee (Professional) Hoisin Sauce .
2 Pre-heat oven to 180C.
3 In the sauce mixing bowl, add sweet potatoes and pumpkin and mix well.
4 Pour sweet potato and pumpkin into roasting tin. Drizzle vegetable oil over the contents and cover dish with tin foil.
5 Roast for 20 minutes. Remove foil and return to oven to for another 10 – 15 minutes until vegetables starts to caramelised.
6 Garnish with baby spinach and chopped walnuts before serving. Serve with a warm bread and green side salad.
Serves   4 
2.25 HRS
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