Leanne Wei

Sweet potato & pumpkin roast

Fall is in the air and squashes, potatoes and pumpkins are everywhere! I felt an itching need to do some Sunday cooking today and thought I'd throw some of my favourite autumn vegetables together and make a quick easy oven roasted snack while catching up on some homework.  I visited my local farmers market earlier this week and picked up some of these lovely sweet potatoes. I aso came across this adorable mini white pumpkin while visiting Trader Joes. It looked so small and dainty I almost thought it was some kind of decorative toy. To give you an idea of the size of it, I have smaller than average hands and this little pumpkin looks like it could just be about the size of an apple. It was so cute, I kept it in my kitchen for almost two weeks before having the heart to eat it. Making this dish is super simple, and it will leave your kitchen smelling divine. The recipe is below.

Sweet potato and pumpkin roast

Ingredients (always use organic whenever available):

  • Sweet potatoes
  • Pumkin (any variety)
  • Garlic
  • Olive oil
  • Pepper
  • Spices of your choice


Preheat oven to 350 degrees. Slice and dice sweet potatoes, pumpkin and garlic into bit sized chunks. In an oven proof dish, place the vegetables and drizzle with olive oil and season with pepper and spices. Bake for 50-60 min or until soft. Enjoy!