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Sweet potato

Roast sweet potato with maple syrup, pecans and dried cranberries

40 minutes

Roast sweet potato with maple syrup, pecans and dried cranberries

By Sam Woulidge

Serves 8 to 10

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

2 kg sweet potatoes, scrubbed and cut into 2 cm-thick rounds
1/2 cup olive oil
sea salt and freshly ground black pepper, to taste
200 g raw pecan nuts
150 g red and white salad onions
60 g Italian parsley, roughly chopped
30 g coriander, roughly chopped
1 t dried chilli flakes
70 g dried cranberries

For the dressing, whisk:

1/2 cup olive oil
6 T maple syrup
2 1/2 T sherry vinegar
2 1/2 T fresh lemon juice
6 T freshly squeezed clementine, naartjie or orange juice
5 t fresh ginger, finely grated
2 t ground cinnamon

Method

1. Preheat the oven to 190°C. Lightly coat the sweet potato rounds with olive oil, sprinkle with salt and pepper and place on a baking tray. Roast until soft to the touch, 30–45 minutes. Turn them over halfway through if you can remember or care enough.
2. Toast the pecans in the oven on a separate baking tray, taking care not to burn them. Chop them up.
3. Once the sweet potatoes are done, place them on a large platter, add the salad onions, parsley, coriander, chilli, pecans and cranberries and pour over the dressing. Serve warm.

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Roast sweet potato with maple syrup, pecans and dried cranberries

Roast sweet potato with maple syrup, pecans and dried cranberries

Ingredients

Method