Tamarind-glazed sweet potatoes
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Tamarind-glazed sweet potatoes

By Crystelle Pereira

Try a new take on Christmas potatoes. The sourness of the tamarind with the freshness of coriander and red onions cuts through the sweetness

  • Prep:10 mins
    Cook:35 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 200
  • fat 4g
  • saturates 3g
  • carbs 36g
  • sugars 0g
  • fibre 5g
  • protein 2g
  • salt 0.9g

Ingredients

  • 3 sweet potatoes , peeled and cut into large chunks
  • 1 red onion , ½ roughly chopped ½ finely chopped to serve
  • 4 tsp coconut oil , melted
  • 1 tbsp cornflour
  • handful of coriander , chopped
  • 3 tsp melted coconut oil
  • 3 garlic cloves , minced
  • 1 tsp chilli flakes
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp tamarind concentrate (or 2 tbsp tamarind paste)
  • ¼ tsp ground cumin

Method

  1. Heat the oven to 200C/180C fan/ gas 6. Toss the sweet potato and roughly chopped onions with the oil, cornflour, and some salt and pepper to coat. Spread out on a baking tray. Roast for 35-40 mins until golden, tossing halfway.

  2. To make the glaze, heat the oil in a large frying pan and fry the garlic for 1 min over a low heat. Stir in the remaining ingredients and bubble for 1 min. Tip the roasted potatoes and onions into the pan and toss to coat. Pile onto a platter and scatter with the finely chopped onions and chopped coriander.

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