Turmeric Peppercorn Sweet Potato Roast

Turmeric Peppercorn Sweet Potato Roast

Warm, Spiced & Comforting

A golden, peppery twist on roasted sweet potatoes – earthy, aromatic and full of flavour.

Prep Time: 15 mins
Cook Time: 30 mins
Serves: 2–3

INGREDIENTS

  • 2 medium sweet potatoes
  • 1 tbsp olive or coconut oil
  • ½ tsp Ausha Turmeric Powder
  • 1 tsp crushed Ausha Black Peppercorns
  • ½ tsp sea salt
  • 1 tsp honey or maple syrup
  • 1 tsp lemon juice
  • Fresh coriander or parsley (optional)

MORINGA AVOCADO DIP

Creamy, Fresh & Nourishing

  • 1 ripe avocado
  • 1 tsp Ausha Moringa Powder
  • 1 tbsp Greek yogurt or tahini (optional)
  • 1 tsp lemon juice
  • 1 small garlic clove (optional)
  • Pinch of sea salt
  • 2–3 tbsp water (to adjust consistency)

Blend everything until smooth and creamy.
Adjust salt, lemon and water to taste.

METHOD

  1. Preheat oven to 200°C.
  2. Peel (optional) and cut sweet potatoes into wedges.
  3. In a bowl, mix oil, Ausha Turmeric Powder, crushed Ausha Black Peppercorns, salt, honey and lemon juice.
  4. Toss the wedges well to coat.
  5. Spread on a baking tray lined with parchment.
  6. Roast for 25–30 mins, flipping halfway, until golden and tender.
  7. Garnish with fresh coriander or parsley and serve warm with Moringa Avocado Dip.

TIP 💡

Crush Ausha Black Peppercorns just before use for maximum aroma and a gentle spicy kick.

Real ingredients. Rooted in tradition. Made for today. 

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