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Sweet Potatoes with Muscadel Glaze
Sweet Potatoes with Muscadel Glaze

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.
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You Will Need:

  • 1 kg sweet potatoes (we prefer orange kara), peeled and cut into ± 2 cm thick rounds
  • 1 t (5 ml) Ina Paarman’s Seasoned Sea Salt Seasoning
Glaze
  • 3 - 4 T (45 - 60 ml) butter
  • ½ cup (125 ml) honey
  • 1 t (5 ml) ground cinnamon
  • 5 cm piece fresh ginger, peeled and thinly sliced
  • ½ cup (125 ml) muscadel wine
  • 1 kg sweet potatoes (we prefer orange kara), peeled and cut into ± 2 cm thick rounds
  • 1 t (5 ml) Ina Paarman’s Seasoned Sea Salt Seasoning
Glaze
  • 3 - 4 T (45 - 60 ml) butter
  • ½ cup (125 ml) honey
  • 1 t (5 ml) ground cinnamon
  • 5 cm piece fresh ginger, peeled and thinly sliced
  • ½ cup (125 ml) muscadel wine
Thinly slice peeled ginger Thinly slice peeled ginger
Cook sweet potatoes in muscadel sauce Cook sweet potatoes in muscadel sauce
You will need You will need

Ina’s Tip

Non-alcoholic version\n\nReplace 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.
Sweet Potatoes with Muscadel Glaze

You Will Need:

  • 1 kg sweet potatoes (we prefer orange kara), peeled and cut into ± 2 cm thick rounds
  • 1 t (5 ml) Ina Paarman’s Seasoned Sea Salt Seasoning
Glaze
  • 3 - 4 T (45 - 60 ml) butter
  • ½ cup (125 ml) honey
  • 1 t (5 ml) ground cinnamon
  • 5 cm piece fresh ginger, peeled and thinly sliced
  • ½ cup (125 ml) muscadel wine
Ina’s Tip

Non-alcoholic version\n\nReplace 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.

 

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