Oven-baked sweet potatoes
THE HIGHLIGHT OF A FAMILY SUNDAY LUNCH
• 1 kg small sweet potatoes • 100 g butter • 200 g sugar • 1 whole cinnamon stick • salt to taste
Peel the sweet potatoes (if they’re large, cut them into large chunks). Melt the butter in a large pot. Add the sugar and keep stirring until the sugar is melted. Simmer the butter and sugar mixture until it’s a light caramel colour. Add the sweet potatoes and stir them through the caramel. (The caramel will harden as you add the sweet potatoes, but the moisture in the sweet potatoes will make it runny again.) Add cinnamon stick and season with a little salt. Turn the heat down low and cover. Don’t stir, as the sweet potatoes might break up and you want to keep them whole. Just shake the pot every now and then so they’re completely covered in caramel. Cook until the sweet potatoes are tender. Don’t overcook or they will become mushy.