Preheat the oven to 180°C/Fan 160°C/Gas 4. Scrub the sweet potatoes and chop them into small cubes. Peel and grate 1 garlic clove. Whisk it in a small bowl with 1 tbsp olive oil and 1 tsp smoked paprika. Toss the garlicky, smoked
paprika oil through the sweet potato cubes. Season.
Tumble the sweet potato cubes onto and baking tray and roast for 30 mins till softened and crispy. Remove from the oven and leave to cool.
While the potatoes are roasting, grate the remaining garlic clove. Peel and finely chop the shallot. Finely chop the parsley stalks, setting the leaves aside for later. Whisk the garlic, shallot, parsley stalks with 1 tsp honey and 1 tbsp
brown rice vinegar.
Heat a frying pan for 2 mins. When warm, drizzle in 1 tbsp olive oil. Add the piparra peppers. Stir and fry for 3-5 mins till charred and a little wrinkled. Scatter over some sea salt.
Toss the roasted sweet potato and watercress with the shallot and garlic dressing, Arrange on a platter. Top with the fried peppers and parsley leaves. Dust over a little smoked paprika and serve straight away.
DID YOU KNOW?
Sweet potatoes are high in fibre and combine well with the rejuvenating properties of chlorophyll rich parsley and watercress.