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Sweet Potato Roast

Sweet Potato Roast With Sriracha Coconut Crème Fraîche

Sweet Potato Roast
with Sriracha Coconut Crème Fraîche

Recipe by: Woolworths  

Serves: 6
Serving suggestion: Enjoy the roast sweet potatoes with the Sriracha & Salted Caramel Butterfly Chicken.

2 kg Beauregard orange flesh sweet potatoes
A few pinches Coarse sea salt
1/3 cup fresh coriander, minced
1/4 cup Sriracha Hot Chilli Sauce
1/2 cup crème fraîche
1 cup coconut milk
1 Tbsp maple syrup
organic olive oil
3 Tbsp butter

Preheat the oven to 180 °C.
Melt the butter over a low heat in a pan and then mix together with the olive oil and maple syrup. Set aside.
Peel the sweet potatoes, and then slice them crosswise as thinly and as evenly as possible. Approximately 3 mm is ideal.
Brush a liberal coating of the butter and oil mixture over the inside of a 20 cm – 22 cm diameter baking dish or skillet and sprinkle with a pinch of coarse sea salt.
Arrange the sweet potato slices in the dish, then brush with the remaining butter and oil mixture and sprinkle with the remaining salt.
Roast the potatoes for 1 hour 15 minutes, or until the centre of the potatoes are tender and the tops are beginning to brown and crisp.
Remove from the oven and allow to rest for 10 minutes.
While the sweet potatoes are resting, whisk together the coconut milk, crème fraîche and Sriracha sauce in a saucepan until just warmed.
Pour half the sauce over the tops of the sweet potatoes and sprinkle them with half of the coriander.
Combine the remaining sauce and minced coriander and serve on the side.


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