Saturday, March 26, 2011

Glazed Sweet Potatoes

This really sounds like an American Thanksgiving dish with everything except the mini-marshmallows. It is so good with roasted chicken or pork. But given its heritage (South African), it is delicious with Bobotie, South Africa’s amazing meatloaf.

2 pounds sweet potatoes, peeled and cubed
½ cup water
2 sticks of cinnamon or ½ teaspoon ground cinnamon
2-3 strips of orange peel
3 tablespoons butter
1/3 cup brown sugar
1 teaspoon grated fresh ginger
¼ teaspoon ground ginger
1 teaspoon salt, more to taste
¼ cup sherry, dry or medium

1. Combine the sweet potatoes, water, cinnamon, orange peel, butter, sugar, both gingers, and salt in a saucepan. Cover and simmer for about 10 minutes until the potatoes are almost tender.
2. Pour the liquid from the potatoes into a small saucepan. Add the sherry. Bring it to a boil and cook until it is reduced to a thin flavorful syrup.
3. Return the liquid to the potatoes and cook gently until the potatoes are soft, turning them carefully to coat with the sauce. Shake the pot from time to time to prevent the potatoes from sticking to the pan. Taste for seasonings and adjust as you see fit.
4. Transfer the sweet potatoes to a warm bowl and serve.

6 servings
Adapted from Lannice Snyman’s Rainbow Cuisine: A Culinary Journey Through South Africa

Roasted Chicken



Indian-Style Broccoli                                 

No comments:

Post a Comment