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Sweet potatoes with fruit and nuts

Ingredients 7
Servings 4


  • 30
    each butter and sunflower oil
  • 1
    large onion, chopped
  • 2
    large sweet potatoes, peeled and chopped
  • 1
    orange, juice
  • 85
    vegetable or chicken stock
  • 45
    seedless raisins
  • 45
    pumpkin seeds, butternut pips or other nuts of your choice


Heat butter and oil in a heavy-based frying pan. Add onion and sauté until glossy, about 5 minutes. Add sweet potato chunks and toss to coat with butter mixture. Increase heat and add orange juice and stock. Bring to boil, then reduce heat and cook, uncovered, until sweet potatoes are almost soft, about 25 minutes. Stir in raisins and cook over low heat until plump. Serve warm, topped with pumpkin seeds or butternut pips, toasted in a dry pan and cracked, or other nuts of your choice.


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