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Roasted sweet potato and beetroot wraps

Serves: 4
Prep: 10
Cook: 20

    A gourmet lunch the whole family will enjoy. Why not try them at your next family picnic?


    • 1 medium sweet potato (kumara), thinly sliced
    • 2 tbs olive oil
    • 1 cup ricotta cheese
    • 1 tbs fresh dill
    • 4 wraps (or lavash bread)
    • 2 fresh beetroots, peeled and grated
    • 2 spring onions, chopped
    • 1 cup rocket leaves


    1. Toss sliced sweet potato (kumara) in oil. Place on a baking tray in a hot oven, 200°C, for 20 minutes. Drain on a paper towel.
    2. Combine ricotta cheese and dill.
    3. Spread a layer of ricotta cheese over wrap, then top with sweet potato (kumara), beetroot, spring onions and rocket.
    4. Roll up firmly and wrap in lunch wrap to eat later.


    • If you are short on time, you can microwave the sweet potato (kumara) in a covered dish for around five minutes, or until soft. Allow to cool a little before making the wraps.

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