

My love for sweet potatoes knows no bounds. And just when I thought I couldn’t possibly put yet another twist on my favourite vegetable, I stumbled upon a simple yet game-changing new idea that turns out the crispiest roasted sweet potatoes you’ve ever tasted.
Here’s how you do it: half sweet potatoes lengthwise, rub with oil and salt, then roast facedown on a foil on a roasting tray.
Here’s a trick, if you are short of time and you need to roast your SP’s quickly cut in half for quicker roasting time.
But the real trick comes after you remove the fully tender sweet potatoes from the oven.
In a large saucepan, heat up a little butter and honey (or maple syrup if you prefer), then sear the sweet potatoes cut side down so they get caramelised, sweet, and nutty from the brown butter. Then just add your topping. Let your imagination go here…..some sour cream and bacon bits would be yummy too!
See below for method.
fresh herbs (basil, parsley, mint, etc.)
plain greek yogurt
lime wedges,
chopped avocado,
chillie flakes,
toasted seed mix.
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