Root vegetable recipes Archives

Butternut recipes

Winter citrus salad

1 hour

Aliums

Poached leeks with creamy asparagus sauce

10 minutes

Braai recipes

Mushroom-and-sweet-potato patties

35 minutes

Aliums

Onion amok curry

40 minutes

Afternoon tea

Herman Lensing’s mom’s carrot cake

40 minutes

Avocado recipes

Tex-Mex sweet potatoes

40 minutes

Air-fryer recipes

Parmigiano Reggiano-crusted roast vegetables

20 minutes

Carrot recipes

Carrot fritters with yoghurt dip

15 minutes

Aliums

Tempura spring onions with ibhisto

20 minutes

Beetroot recipes

Seven Colours salad

30 minutes

Braai recipes

Braaied sweet potato

30 minutes

Braaied sweet potato

Serves 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 30 minutes

Ingredients

4 large sweet potatoes
200 g almond flakes, toasted, for serving

For the dip, mix:

5 cups thick plain yoghurt
4 T raw organic honey
4 limes, zested and juiced

Method

1. You will need a bed of hot ashes. After you have braaied, bury the sweet potatoes in the ashes ensuring they’re well covered. If you want to, you can wrap them in foil.

2. Meanwhile, make the dip. Mix the yoghurt, honey and lime zest. Add the lime juice until you achieve a good balance of sweetness and acidity.

3. Check the sweet potatoes with a cake tester. Once soft, remove from the ashes and dust off. Allow to cool, then break open as you would an ordinary baked potato.

4. Arrange the sweet potatoes on a plate and dollop the yoghurt on the side. Top with the toasted almonds.

Find more braai recipes here.

Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Ellah Maepa

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Winter citrus salad

Poached leeks with creamy asparagus sauce

Mushroom-and-sweet-potato patties

Onion amok curry

Herman Lensing’s mom’s carrot cake

Tex-Mex sweet potatoes

Parmigiano Reggiano-crusted roast vegetables

Carrot fritters with yoghurt dip

Tempura spring onions with ibhisto

Seven Colours salad

Braaied sweet potato

Braaied sweet potato

Ingredients

Method