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Nutrition Facts

Serving Size 1 (190g)

Recipe makes 4 servings

Calories 141
Calories from Fat 31 (22%)
Amount Per Serving %DV
Total Fat 3.5g 5%
Saturated Fat 0.5g 2%
Monounsaturated Fat 0.9g
Polyunsaturated Fat 1.9g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 71mg 2%
Potassium 438mg 12%
Total Carbohydrate 26.2g 8%
Dietary Fiber 3.9g 15%
Sugars 5.4g
Protein 2.0g 4%

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Caramelised Roasted Sweet Potatoes

Recipe #322514 | 50 min | 5 min prep | add private note
(0) RATE IT NOW Print Recipe

By: Iron Chef Australian
Sep 2, 2008

This is more a basic cooking technique than a recipe, but it's one of my favourite veg sides, and you do have to get it right to get that delicious caramelisation - where the natural sugars in the sweet potatoes melt into a delicious sweet crust on the cut side of the potatoes. It's important to get that really deep brown colour for full flavour - pull them out of the oven just before they look like burning. I use cheap, high-smoke point blended vegetable oil, but I guess these would taste better with a better (ahem, more expensive) oil. These would be good with any meat, but great with pork.

SERVES 4 (change servings and units)

Ingredients

To serve

Directions

  1. 1
    Preheat oven to 200 degrees C and preheat two baking trays.
  2. 2
    Cut the sweet potatoes in half lengthways.
  3. 3
    Coat in oil.
  4. 4
    Place the potatoes cut-side down on the hot trays, spacing them far apart so they cook faster.
  5. 5
    Roast the potatoes for approximately 40 minutes to 1 hour (depending on their size), until the underside is caramelised dark brown.
  6. 6
    Serve sprinkled liberally with sea salt and dollops of sour cream.

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