- Serves: 6
- OCCASION: Festive season
- Recipe Category: Vegetarian side
- Products in this recipe:
You Will Need:
Ina’s Tip
Non-alcoholic version Replace muscadel with ⅓ cup (80 ml) apple juice.
Method:
In a frying pan, make a glaze with butter, honey, cinnamon, ginger and muscadel wine.
Bring to a fast boil, add cut-up sweet potatoes. Turn down heat, cover with a lid and cook for 10 minutes.
Remove lid, cook, turning regularly until the glaze has caramelised and coats the sweet potatoes.
Sweet Potatoes with Muscadel Glaze
The sweetness of the glaze works well with sweet potatoes and ginger brings out the flavour. A sure hit family favourite. Served warm or at room temperature.- Serves: 6
- OCCASION: Festive season
- Recipe Category: Vegetarian side
- Products in this recipe:
You Will Need:
Method:
In a frying pan, make a glaze with butter, honey, cinnamon, ginger and muscadel wine.
Bring to a fast boil, add cut-up sweet potatoes. Turn down heat, cover with a lid and cook for 10 minutes.
Remove lid, cook, turning regularly until the glaze has caramelised and coats the sweet potatoes.