Serves
6
The sweetness of the glaze works well with sweet potatoes and ginger brings out the flavour. A sure hit family favourite. Served warm or at room temperature.
Recipe Category
Occasion
Products in this recipe
You will need
1 kg sweet potatoes (we prefer orange kara), peeled and cut into ± 2 cm thick rounds
1 t (5 ml) Ina Paarman’s Seasoned Sea Salt Seasoning
3 – 4 T (45 – 60 ml) butter
½ cup (125 ml) honey
1 t (5 ml) ground cinnamon
5 cm piece fresh ginger, peeled and thinly sliced
½ cup (125 ml) muscadel wine
Ina’s Tip
Non-alcoholic version
Replace muscadel with ⅓ cup (80 ml) apple juice.
Method
In a frying pan, make a glaze with butter, honey, cinnamon, ginger and muscadel wine.
Bring to a fast boil, add cut-up sweet potatoes. Turn down heat, cover with a lid and cook for 10 minutes.
Remove lid, cook, turning regularly until the glaze has caramelised and coats the sweet potatoes.
Thinly slice peeled ginger
Cook sweet potatoes in muscadel sauce
You will need
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