Sweet potatoes with chilli, ginger and coriander butter


Ingredients 7
Servings 4
Time

Ingredients

  • 4
    large red-skinned sweet potatoes
  • butter, sunflower oil or non-stick spray
  • CHILLI, CORIANDER AND GINGER BUTTER
  • 30
    ml
    fresh coriander sprigs
  • 75
    ml
    softened butter
  • 1
    red chilli, seeded and very finely sliced
  • 1
    ginger, peeled and chopped finely or grated
 

Method

 
Wash and dry sweet potatoes. Rub butter or oil all over skin (or spray sweet potatoes thoroughly with non-stick food spray) and place in a cold oven. Set oven to 200 ºC. bake for about 1 hour, or until skins are very crisp and flesh is tender and cooked through. BUTTER: Purée coriander and butter together in a food processor or blender, or chop coriander very finely and beat into butter with a wooden spoon. Carefully stir in chilli and ginger. Place in a small ramekin and chill in the refrigerator until ready to serve. Cut an incision in top of each baked sweet potato and top with about 15 ml (1 tbsp) flavoured butter. Serve sweet potatoes immediately.
 

Read more on: bake
 

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