Pumpkin & Sweet Potato Cubes

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I love roasting veggies, especially when I coat them in olive oil and loads of garlic. It is a healthy way to get kids to eat them as they can be mistaken for delicious chips.


1 packet of precut pumpkin or one whole pumpkin, cubed
5 sweet potatoes, parcooked in the microwave
3 sprigs of fresh rosemary
5 garlic cloves, crushed
1/2 tsp chili flakes
Maldon salt
Black pepper
Olive oil

Serves 5
Preparation 10 minutes
Cooking time 30-40 minutes

Preheat the oven to 220C.

I find it a lot easier to buy precut vegetables, especially when you are cooking during the week, it’s all about saving time. I cut my cubes even smaller as the smaller they are the crispier they become.

Another useful time-saving method is parcooking your sweet potatoes, as they tend to take a while to cook. Once the potatoes are parcooked, cube them, keeping the skin on.

In a large bowl, place all the chopped veggies and pour a generous amount of olive oil, salt, pepper and chili flakes, this ensures that they are all coated evenly. Once coated, place on a large oven tray, making sure they are not on top of each other.

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Roast in the oven for 20 minutes. After 20 minutes, add the crushed garlic and shake them around a little, you might need to add a bit more olive oil so they don’t become dry.

Cook for a further 10 minutes and then add the fresh rosemary and give them another shake. Depending on your oven you might need to roast them for another 5-10 minutes. Don’t let them dry out.



2 thoughts on “Pumpkin & Sweet Potato Cubes

  1. I like your idea of the pumpkin and sweet potato combined together. I’ve been going through all of your recipes and they are all good. I don’t know why people are not commenting…perhaps this will break the ice. 🙂

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