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This dish of slightly spicy and beautifully caramelised sweet potato is based on a recipe from New Mexico. Serves 4 as a side dish.
500g sweet potatoes, peeled and sliced the thickness of a £1 coin
50g butter, melted
juice and zest of an orange
thumbsize piece of fresh ginger, grated
1/4 nutmeg, grated
1 tbs soft brown sugar
1/2 tsp mild chilli powder (or finely chopped fresh chilli to taste)
salt and pepper
Preheat the oven to 200C (gas mark 6). Mix together all the ingredients apart from the sweet potatoes in a large bowl. Then add in the sweet potatoes and mix them around to get them coated in the sauce. Lay the slices, overlapping, in a wide ovenproof dish and pour over any remaining sauce. Cover with foil, weigh the whole thing down with something heavy (and ovenproof!) and cook for about 30 minutes. Remove the weight and the foil and cook for another 20-30 minutes, until the sweet potato is soft when pierced with a fork and the edges are golden brown and starting to crisp.