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    Honey-Roast Sweet Potatoes

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    Honey-Roast Sweet Potatoes

    The peppery fragrance of the ginger enhances the flavour of the honeyed roots. Try serving as a starter, with endive or radicchio, or ring the changes with chunks of squash, parsnip or carrot.

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4 - 6


    • 1kg sweet potatoes, peeled and thickly sliced
    • 2 tbsp sunflower oil
    • Honey and ginger glaze
    • 3 tbsp honey
    • 1 orange, juiced and zest grated
    • 2 tbsp grated fresh ginger
    • 1 tsp finely chopped red chilli (fresh or dried)
    • Salt to taste


    1. Preheat the oven to 200°C/gas mark 6.
    2. Cook the potato slices in boiling salted water for about 15 minutes, until nearly tender - they take a little longer than ordinary potatoes. Meanwhile, mix together the ingredients for the glaze and leave beside the stove for the flavours to mingle.
    3. Drain the potatoes, arrange them in an oiled baking dish and trickle with the glaze, turning the pieces to make sure all are coated. Roast for 20-30 minutes, until caramelised and sticky. Serve hot. (The basic glaze can be kept in a bottle in the fridge for at least a month, and is delicious as a pre-grilling marinade for chicken or a glaze for roast pork or ham.)

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