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Chilli Glazed Sweet Potato

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Serves: 4
1.5kg sweet potatoes, unpeeled
1/4 cup sweet chilli sauce
1 teaspoon brown mustard seeds
2 tablespoons coarsely chopped fresh rosemary

Preheat oven to hot 220ºC / 200ºC (fan-assisted).

Halve sweet potatoes lengthways; cut each half into 2cm wedges.

Combine remaining ingredients in large bowl, add sweet potato; toss sweet potato to coat in mixture. Divide sweet potato mixture between two large shallow baking dishes. Roast about 1 hour or until sweet potato is tender and slightly caramelised.

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