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
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 Chilli Glazed Sweet Potatoes
PREP TIME
10 minutes
COOK TIME
1 hour 10 minutes
SERVES
4
Ingredients
Steps
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Preheat oven to 180°C/360°F.
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Place sweet potatoes in a single layer in a roasting tin.
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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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