Sweet potato & chestnut roast with tangy tomato sauce recipe | Good Food

Ingredients

• 1 tbsp rapeseed oil plus a dash for greasing
• 2 onions finely chopped
• 1 large sweet potato about 325g, coarsely grated
• 3 garlic cloves crushed
• 180g pack cooked chestnuts
• 2 tbsp fresh thyme leaves plus extra for sprinkling
• 1 tbsp tamari
• 1 large egg
• 2 tsp wholemeal flour
• 300ml vegetable bouillon made with 1 tsp powder
• 2 tbsp tomato purée
• 1 tbsp apple cider vinegar
• pinch mild chilli powder