Cheese recipes

Easy, cheesy potato rösti bake

35 minutes

Christmas dessert

Celebration saffron baked rice

30 minutes

Broccoli recipes

Crunchy broccoli salad with creamy tahini dressing

Christmas recipes

Abi’s ultimate raspberry soufflé

15 minutes

Christmas recipes

The crispiest ever roast potatoes

1 hour

Apple recipes

Crunchy pork belly-and-apple salad with ranch dressing

1 hour

Christmas recipes

Pistachio-and-duck stuffing bacon-wrapped terrine

40 minutes

Chocolate recipes

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.

Find more potato inspiration here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Easy, cheesy potato rösti bake

Curdle-proof custard

The perfect crispy chicken

Celebration saffron baked rice

Crunchy broccoli salad with creamy tahini dressing

Tiger prawn curry

Abi’s ultimate raspberry soufflé

The crispiest ever roast potatoes

Crunchy pork belly-and-apple salad with ranch dressing

Pistachio-and-duck stuffing bacon-wrapped terrine

Chocolate-and-caramel hearts

Roast sweet potato with maple syrup, pecans and dried cranberries

Roast sweet potato with maple syrup, pecans and dried cranberries

Ingredients

Method