This is a delicious dish – it can be a side dish or, as I like to do, eat it as a mid afternoon snack! Pretty healthy (as much as butter and some sugar can be – everything in moderation, right?) and they are definitely delicious. You can make this same recipe with carrots or pumpkins such as Butternut or Jap.
This is a great dish for Thanksgiving, if you celebrate that US festival. Other Thanksgiving recipes are here.
Are you looking for Sweet Potato recipes? Read about Sweet Potatoes here. And then tryRoasted Parsnips and Sweet Potato with Caper Vinaigrette, Roasted Sweet Potato and Fresh Figs, Creamy Baked Sweet Potato, British Potato and Sweet Potato Vindaloo, Sweet Potato Subzi with Yoghurt, and Sweet Potato Wedges.
You might also like Caramelised Roasted Pumpkin.
Caramelised Sweet Potatoes
700g sweet potatoes, peeled
70g caster sugar
salt to taste
Steam or gently boil the sweet potatoes until almost cooked but not mushy. If you like, you can cook small sweet potatoes whole then quarter them lengthwise, or cut them into large chunks before cooking. Small chunks also work well.
Melt butter in a frying pan. Add the sweet potatoes and sprinkle with some sugar. Turn them over to coat with butter and sugar on each side.
Cook on both sides until a crunchy crust forms – about 5 – 7 minutes.
Sprinkle with salt. Serve and enjoy!
Use this technique for pumpkin/squash as well e.g. Butternut and Jap pumpkins. It will also work with carrots.
I sprinkled the sweet potato with some Roast Vegetables Salt, a gift for my birthday that adds wonderful additional flavours.