|2 Tbs||fresh chillies — 573|
|1/2 tsp||mixed spice — ground|
|salt — to taste|
|1/4 cup||almonds — roasted|
|orange — juice only|
|orange — zest only|
|2||cinnamon — stick, broken|
Preheat the oven to 200º C.
Line a baking tray with foil or baking paper. Chop the sweet potatoes into 3cm chunks and spread onto the tray. Drizzle with olive oil and season with the mixed spice and salt. Roast for about 30 – 35 minutes until tender, but not too soft.
To make the syrup, place all the ingredients except the butter, in a small sauce pan and boil on a rapid heat until reduced by two thirds. The sauce should be thick and syrupy. Add the butter and whisk through. Pour the hot syrup over the cooked sweet potatoes and scatter with toasted almonds. Serve hot, with or without the Danish feta.
Recipe reprinted with permission of Bibby’s Kitchen@36.
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