Tamarind-glazed sweet potatoes

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

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.
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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