Roasted Sweet Potato with Crispy Fried Egg

Indulge in the simple pleasures of sweet, oven-roasted sweet potatoes harmoniously paired with creamy crème fraiche and the bold flavors of White Mausu Peanut or Black Bean Rãyu. This easy-to-make dish is elevated by a crispy fried egg on top and is adorned with vibrant garnishes like pickled coriander leaves and fresh spring onions, offering a balanced symphony of textures and flavors in every bite.

Serves: 4

Difficulty: Easy


  • 4 Sweet potatoes, cut into wedges (skin on or off) Liberal portion White Mausu Peanut Rãyu or Black Bean

  • Liberal portion Crème fraiche (full fat)

  • Handful Spring onions, cut into thin lengths on the diagonal 100g Pickled coriander leaves

  • Handful Leaves e.g. mustard, rocket, etc. for garnish (not essential)


1. Roast sweet potatoes in the oven at 190°C for 30-mins until soft and blackened around the edges. Katie prefers them with skin on, but just as good skin off too.

2. Divide sweet potatoes between four plates / bowls (they can be served at room temperature or get an additional blast in the oven before being served).

3. Add generous dollops of crème fraiche and Peanut Rãyu on top of the potatoes (it may look pretty messy at this point but fear not, the garnishes pull it all together).

4. Top with a crispy bottom fried egg, season and garnish with pickled coriander leaves and any additional chosen leaves.