2 large sweet potatoes, scrubbed and cut into wedges
1 garlic clove, finely chopped (save a little for the dressing below)
2 tbsp olive oil
1 fresh fennel bulb, finely sliced
1 tsp ground cumin
½ tsp chilli flakes
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp smoked paprika
Salt and freshly ground black pepper
120g baby spinach leaves
3-4 South African plums, halved, pitted and sliced
50g gorgonzola, coarsely crumbled
50g toasted pecan nuts

2 tbsp olive oil
1 tbsp red wine vinegar
fennel slices
salt and freshly ground black pepper

Preparation time
15 minutes

Cooking time
30 mins


South African Weisser Riesling (Rhine Riesling) will work well with this dish. Riesling has adapted well to South African’s soil and climate. This grape variety produces very full and flavourful wines which will develop well with bottle ageing. The wines have a honeyed spicy nose and a flowery sweetness on the palate.

Wine recommendations by Wines of South Africa


  1. Pre-heat oven to 180°C, fan oven 160°C, Gas Mark 4.
  2. Combine the sweet potatoes, garlic, oil, fennel and spices in a bowl. Season to taste and tip into a roasting tin.
  3. Bake for about 25-30 minutes until the sweet potato is soft and caramelised. Cool.
  4. Scrape up the spiced cooking oil from the roasting tin and add the 2 tbsp of olive oil and the red wine vinegar. Check the seasoning and add some finely sliced fennel.
  5. To serve, share the spinach leaves between 4 plates. Toss the roasted sweet potato with the dressing and place on top of the spinach. Arrange a few sliced plums on top and scatter with gorgonzola and pecans.

Recipe created by Reuben Riffel, head chef at Reuben’s Restaurant, Franschhoek, South Africa

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