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Roast sweet potatoes with red wine onions and mint yoghurt


Roast sweet potato

Ingredients 15
Servings 6
Time 15 MIN

Ingredients

  • 6
    large sweet potatoes, scrubbed
  • olive oil or butter
  • salt
  • 30
    ml
    olive oil
  • 600
    g
    pickling onions, peeled
  • 500
    ml
    red wine
  • 250
    ml
    vegetable stock
  • 3
    bay leaves
  • 5
    ml
    whole peppercorns
  • 4
    sprigs thyme
  • 60
    ml
    sugar
  • handful of raisins or dried cranberries
  • 30
    ml
    butter
  • 7
    ml
    chopped fresh mint
  • plain full-cream yoghurt
 

Method

20 MIN
 

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 across into the top of each sweet potato and lightly press open. Top with spoonfuls of the redw ine onions and serve with the mint yoghurt. 

 

 

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