Serves 6
The sweetness of the caramelised sauce works well with sweet potatoes and ginger brings out the flavour. A sure hit family favourite.
Recipe Category
Products in this recipe

Seasoned Sea Salt Seasoning

You will need

1 kg sweet potatoes (we prefer orange kara), peeled and cut into ± 3 cm 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 apple juice.


In a frying pan, make a syrup 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 sauce has caramelised and coats the sweet potatoes.

Serve warm.