Roast sweet potatoes with red wine onions and mint yoghurt

Drum
Prep: 15 mins
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Sweet potato roasted with the skin on is rich in fibre and has a low glycaemic index, which keeps your blood sugar levels steady.

By Food24 July 12 2019
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Ingredients (16)

6 sweet potatoes — scrubbed
olive oil — or butter
salt
onion
600 g pickling onions — peeled
500 ml wine — red
250 ml stock — vegetable
3 bay leaves
5 ml peppercorns — whole
4 fresh thyme — sprigs
60 ml sugar
raisins or dried cranberries
30 ml butter
to serve — to serve
7 ml fresh mint — chopped
whole garlic cloves — unpeeled
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Method:

Preheat the oven to 180°C.

1 Rub the sweet potatoes with olive oil or butter then
sprinkle salt over. Roast for 40 minutes or until soft throughout – the time
will depend on the sweet potatoes’ size.

2 ONIONS Heat the oil in a saucepan and lightly fry the
pickling onions.

3 Add the wine, stock, bay leaves, peppercorns and thyme
and simmer until the sauce has reduced by half. Add the sugar and raisins or
cranberries and boil until the sauce turns syrupy. Stir in the butter.

4 TO SERVE Mix the mint into the yoghurt. Slice a cross
into the top of each sweet potato and lightly press open. Top with spoonfuls of
the red- wine onions and serve with the mint yoghurt.



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