I have already mentioned it a few times: Tapas – Simple Flavours, Striking Combinations, by Carlos Horrillo and Patrick Morcas, is one of my favorite cookbooks. And, the  roasted sweet potatoes is one of my favorite dishes. It looks a bit laborious, but most of the roasting can be done in advance.

Roasted sweet potatoes pan fried with roasted red onions, pine nuts and feta cheese

Ingredients

• 3 large sweet potatoes cut in 3 cm slices
• garlic infused oil (I normally out 4 crushed cloves in 100ml olive oil and let it rest for a while)
• salt and pepper
• 3 red onions cut into quarters
• 1 heaped tablespoon of pine nuts
• 75g of feta cheese

Method

The stove goes at 200oC (mark 6).

Put the sweet potatoes in roasting tray and drizzle generously with garlic oil until they are well coated. 2 pinches of salt and 3 pinches of pepper and then mix well. Put in the middle of the stove for about 1h, and mix every now and again to ensure they don’t burn.

Put the onion quarters in a small roasting tray and drizzle with garlic oil. Season with salt and pepper. Place them at the bottom of the stove and cook for 20min.

For the pine nuts, get a small frying pan and put it at low heat. Do not add oil. Drop in the pine nuts and fry gently stirring constantly until they are golden brown. Reserve.

When the onions and sweet potatoes are ready, place a large heavy based non sticky frying pan on a medium to high heat and put enough garlic oil to cover the bottom Drop in half the roasted sweet potatoes and fry until they start to break. Add half the roasted onions and give everything a good stir. Cook for 5min, stirring the whole time to avoid burning. Take it out from the pan and keep it hot. Repeat with the remaining roasted potatoes and onions.

When the second batch is almost ready, add the first batch to the pan and reduce the heat to low. Carefully stir in the feta cheese and the pine nuts and continue cooking until the feta is almost melting. Serve straight away.