2019-09-01 Woolworths Taste

74 TASTE SEPTEMBER 2019

Cooking:1 hour

crèmefraîche½x 250g tub

honey1 T

water4 T

Woolworthsbabysweetpotatoes 700 g

oliveoil2 T

corianderseeds2 T,lightlycrushed

carawayseeds2 t, crushed

butter 50 g

mint, to garnish

1 Combine the crème fraîche and honey,

then gradually add a little water, stirring

continually, until you reach the desired

consistency. 2 Preheat the oven to 180°C.

Keep some sweet potatoes halved and

some whole, and toss in the olive oil and

spices. 3 Roast in the butter for 1 hour, or

until caramelised and golden, shaking the

tray occasionally. 4 Serve on the honeyed

crème fraîche and drizzle over any pan

juices and extra honey. Garnish with mint.

MEAT-FREE, WHEAT- AND GLUTEN-FREE

WINE: Woolworths Longmarket Chenin

Blanc 2019

shredded veggies, including the marinated
onions, and top with the peanuts to serve.
FAT-CONSCIOUS, HEALTH-CONSCIOUS
WINE: Delaire Mourvèdre Rosé 2018

CARAMELISED BABY
SWEET POTATOES WITH
HONEYED CRÈME FRAÎCHE

“Coated in toasted coriander seeds and
caraway butter, then finished off with
a refreshing honeyed crème fraîche,
these are best eaten warm.”

Serves 4
EASY
GREAT VALUE
Preparation: 10 minutes

“Rethink your

coleslaw with this

Asian-inspired

version”

VEGGIESIIDESDES

CARAMELISEDBABYSWEET

POTATOESWITHHONEYED

CRÈMEFRAÎCHE

R12 PER SERVING