easy sweet potato – My Whisk and I

This simple apricot sauce transforms a baked sweet potato into a well-balanced, tasty meal. Easy, quick and utterly delicious!

6 – 8 medium sweet potatoes
250g dried apricots
125ml honey
30ml apple cider vinegar
2,5ml ground ginger
2,5ml ground coriander
a pinch of salt

Preheat your oven to 180℃ and line a baking sheet with baking paper.
Place the sweet potatoes on the baking sheet and bake for about 40 minutes, until soft. Remove from the oven and keep warm.
Turn your oven onto the grill setting.
Add the apricots to a mixing bowl and sprinkle lightly with olive oil. Mix through so that all of the apricots are covered in oil.
Spread out on a baking sheet lined with baking paper and grill until very lightly charred. Keep an eye on them, they burn quickly!
Add half the apricots to a liquidiser.
Add the honey, vinegar, ginger, coriander and a pinch of salt and blitz to a purée.
Taste the sauce and adjust to your liking. Adjust the thickness to your liking by adding more apricots for a thicker sauce.
Make a slit in the baked sweet potatoes and spoon the sauce over it.
Serve on rocket leaves and the rest of the whole roasted apricots.

Whenever I eat this sweet potato dish with honey and orange, I am reminded of the city of Casablanca with its sweet smells and the aroma of cinnamon drifting in the air after another very warm day!!

4 – 6 large sweet potatoes
50g butter
62ml brown sugar
62ml honey
62ml orange juice
the zest of one orange
2,5ml salt
2,5ml ground cinnamon

Preheat your oven to 190℃.
Scrub the sweet potato, cut into chunks and add them to an ovenproof dish.
Add the butter, brown sugar, honey, orange juice, zest, salt and cinnamon to a small saucepan and melt together.
Pour the mixture over the sweet potato chunks and stir through so that all of the potato is covered in the sauce.
Bake in the oven for 30 – 40 minutes or until cooked and slightly charred and the sauce is syrupy.
Serve warm.

Tag: easy sweet potato

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