Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 4.96 dollar
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 400grams cherry tomatoes in tomato juice
- 2 clove garlic, crushed
- 1 bunch basil, leaves picked, stems finely chopped
- 400grams gold sweet potato, cut into thin wedges
- 1 red onion, cut into wedges
- 1 red capsicum, deseeded, cut into thin wedges
- 600grams pork chipolatas
- 1/4 cup extra virgin olive oil
- 100grams feta, crumbled
Nutrition per serving
2800kJ / 672Cal
2800 Kilojoules or 672 Calories
32% of daily energy intake*
Protein
25.8grams
Fat
50.5grams
Carbs
28.5grams
Sugars
13.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Inspired by Italian flavours, this one-pan bake is perfect for a mid-week dinner. The hero ingredient? Sweet potato!
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced.
Step 2 of 4
Place tomatoes in a large, heavy-based roasting pan with a lid. Half fill can with water and swirl to loosen remaining tomato juice. Add to pan with garlic and basil stems, stirring to combine. Arrange sweet potato, onion, capsicum and chipolatas on top, then drizzle with 2 tbs oil and cover with lid.
Step 3 of 4
Bake for 25 minutes or until vegetables have softened slightly. Remove lid, scatter over feta and drizzle with remaining oil.
Step 4 of 4
Preheat oven grill to high. Grill bake for 5 minutes or until golden and bubbling. Serve scattered with basil leaves.
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