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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Coconut Chili Glazed Sweet Potatoes

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An epic side dish for any time of year, these sticky sweet potatoes will be the centrepiece of your dinner table, especially for special occasions. Not only do they taste great, but they’re super simple to make, and only use four ingredients. My top tip? Get your butter nice and foamy before adding the chilli sauce, to help maximise flavour. Yum!

WATCH THIS RECIPE

COCONUT CHILI GLAZED SWEET POTATOES

PREP TIME

10 minutes

COOK TIME

1 hour 10 minutes

SERVES

4

Ingredients

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

Steps

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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