SOFT SWEET POTATOES WITH CRUSHED GINGER COOKIES AND HONEY BUTTER GLAZE
“we can still not decide is this a side dish or actually a dessert… it’s just awesome”
YIELD
SERVES 6
PREP TIME
10 MINUTES
COOK TIME
50 MINUTES
TOTAL TIME
1 HOUR
WHAT TO GET FROM YOUR BOER AND BUTCHER
WHATEVER YOU ARE HAVING WITH THIS!
INGREDIENTS
- 4 large sweet potatoes, peeled and cut into large cubes
- +/- 500ml water (the sweet potatoes must be covered half way in water)
- 1 cup brown sugar – if you don’t want to use sugar Secan Date Syrup is a great replacement and gives a nice deep colour to the sweet potatoes
- 1/2t salt
- 1tbls cinnamon
- 3 twigs thyme
- Thumb size piece of fresh ginger – cut into thin slices
- Crumbs:
- 1 packet of ginger biscuits – break biscuits into big crumbs
Glaze:
- 4tbls honey
- 3 tbls butter
STEPS
Use a large pot, add the sweet potatoes, water, sugar or date syrup if using, salt, cinnamon, thyme and fresh ginger. Cook it low and slow, just check every now and again that there is enough water so it does not burn. Pre-Heat the oven on 180 degrees
When the sweet potatoes are soft, carefully dish them into a oven proof dish. Keep the remaining sugar water that is left in the pot do not throw it away.
Crumb the gingerbread cookies over the sweet potatoes.
Add the butter and honey to the left over sugar/ginger/ cinnamon water in the pot, let it slowly simmer until it starts becoming slightly sticky. Remove the ginger and thyme, then pour it over the sweet potatoes and ginger biscuits.
Pop it into the oven and let it bake for 15min.
Serve
