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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 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.

 

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