O­ven-ba­ked sweet po­ta­toes

THE HIGHLIGHT OF A FAMILY SUNDAY LUNCH

Sarie - - Contents -

Ser­ves 4

• 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.

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