Coconut Chili Glazed Sweet Potatoes

Coconut Chili Glazed Sweet Potatoes Chilli Sauces Coconut Chili Glazed Sweet Potatoes European Print This
Serves: 4
Nutrition facts: – calories – fat


2¼ lb (1kg) sweet potatoes, peeled and cut into chunks

½ stick (about 50g) butter

½ cup Marion’s Kitchen Coconut Sweet Chili  (use my store locator to find out where to buy) or a regular sweet chilli sauce

¼ cup finely sliced spring onion


Preheat oven to 180°C/360°F.

Place sweet potatoes in a single layer in a roasting tin.

Place butter and coconut sweet chilli in a saucepan over medium-high heat and cook, stirring for 2-3 minutes. Remove from heat and pour over the potatoes. Use tongs to toss to coat evenly. Cover with foil and roast for 30 minutes. Then remove foil, gently toss the potato pieces. And roast for a further 20-30 minutes or until tender and sticky.

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