The 'best' roasted sweet potatoes recipe - 'you won't have them any other way'

Roasted sweet potatoes are an underrated side dish that can actually complicate many meals. The nutritious vegetable can be enjoyed in various ways, but roasting them to give them that crisp is certainly a treat. Now you can opt to simply pop them in the oven without doing much to them, but if you want roasted sweet potatoes with a bit of a kick, then this recipe is for you.

Chris Collins, the founder of Don't Go Bacon My Heart blog, shared his delicious recipe, which he claims is so good that once you make them, "you won't have them any other way". The recipe developer wrote: "Sweet, salty, spicy and bursting with flavour, these truly are the BEST roasted sweet potatoes."

To make the roasted sweet potatoes "next-level", Mr Collins adds three ingredients - rosemary, garlic and chorizo. Not only that, but he also reveals how to get your potatoes extra crispy.

He explains: "Use a lot of oil. I actually use 2.5 tablespoons for 1kg. Don't skimp on this or they'll come out soft and chewy.

"Space them out. Don't pile them on top of each other or they'll steam instead of roast."

The last tip is to ensure you hit the perfect temperature, because if it is too high, "they'll char before they cook through, too low and they'll slowly turn to mush."

Now that you've got that all noted, be warned that they taste so good you might end up just eating them straight from the bowl before adding them to your meal.

You can find the recipe below:

• 1kg sweet potatoes, peeled and diced into 1 inch chunks
• 75g Chorizo
• 2 2/1 tablespoon olive oil
• 1 bulb of garlic
• Few sprigs of rosemary
• Salt and pepper, to taste.

Step 1

Combine 1kg sweet potato chunks with 2 1/2 tablespoons olive oil, a small bulb of garlic cloves, a few sprigs of fresh rosemary and a good pinch of salt and pepper.

Step 2

Space out as much as you can, then pop in the oven at 200C/390F for 30-40mins or until fork tender and nicely caramelized on the outside. Flip the potatoes 1-2 times throughout and turn oven tray around if cooking unevenly.

Step 3

Sprinkle 75g chorizo crumbs over the top and pop back in the oven for a few mins (careful, the chorizo chars quickly, this is just to crisp it up slightly and extract some of that gorgeous oil).

Step 4

Remove garlic and large woody stalks of rosemary (keep crispy stems if not completely charred). Serve up right away with an extra pinch of salt (optional).