Angostura Sweet Potatoes
(08 Mar 2019)

Angostura Sweet Potatoes

Angostura Sweet Potatoes
Recipe by Karen Dudley

Angostura bitters, usually added to your G & T or for Screwdriver Cocktails, is harnessed here to deepen the orangey-ness of these sticky sweet potatoes.
(K secret: a few splashes of Angostura in a fruit salad takes it to a new level!) Adapted from the inimitable Ottolenghi, the garlic-orange stickiness of this salad is tamed by dollops of crème fraiche.

6 Sweet Potatoes, scrubbed and cut into 2.5cm wide wedges
4 Tbsp Vegetable oil
300ml Orange juice
50ml Sweet chilli sauce
½ Cup Soft brown sugar
80ml Red wine vinegar
1 ½ Tbsp Angostura Bitters
2 Chillies slit open across the centre
15 Thyme sprigs
2 Heads of garlic, halved horizontally
½ Cup Crème fraiche
1 Orange, cut into 3mm slices

Pre-heat the oven to 220°C.
In a large mixing bowl, toss the sweet potato wedges and garlic bulbs and orange slices with the vegetable oil to coat.
Lay out the wedges on a baking paper lined baking sheet, so that the wedges fit onto the sheet in a single layer.
If you have too many wedges, you may need to employ a second baking sheet. Tuck the halved garlic bulbs, childes and orange slices under the wedges and blast roast all at 220°C for 30 minutes.

Meanwhile, place the orange juice, sugar, vinegar, sweet chilli sauce in a medium saucepan and bring to the boil over high heat and allow the syrup to simmer over medium-high heat for about 15 minutes.
Add the chillies, thyme sprigs, bitters and olive oil as well as 1 ½ tsp salt.

Remove the partially roasted sweet potatoes from the oven and pour over the orange-chili syrup tossing lightly to coat the wedges.
Return to the oven and continue roasting for a further 20 minutes.

Remove from the oven and allow to cool slightly.
Arrange roasted sweet potatoes with all its bits on a serving platter and dot with crème fraiche.



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