Ingredients

Method

• 4 medium sweet potatoes, scrubbed
• 2 T neutral oil
• 3 T butter
• 3 thyme or rosemary sprigs, plus extra to garnish
• 2 garlic cloves, lightly crushed (skin on)
• 1 cup vegetable or chicken stock, heated
• sea salt and freshly ground black pepper, to taste
For the curried XO sauce:
• 120 g pumpkin seeds
• 80 g unsweetened desiccated coconut
• 1 cup neutral oil (sunflower, canola or peanut)
• 8 garlic cloves, finely chopped
• 1 ginger thumb, finely chopped
• 3 shallots, finely chopped
• 6–8 dried red chillies, soaked, seeded and chopped
• 2 fresh red chillies, chopped (optional)
• 1 t curry powder (Cape Malay or Madras blend)
• ½ t ground turmeric
• 1 t smoked paprika (optional)
• 1 nori sheet, crumbled (or 1 T wakame flakes)
• 2 T soya sauce (or tamari)
• 1 T sugar (palm sugar if possible)
• 1½ t salt (or to taste)
Optional flavour twists:
• 1 T honey or maple syrup
• lemon juice a squeeze

Method

Ingredients

1. Preheat the oven to 180°C. Cut the sweet potatoes into thick rounds about 4–5 cm thick, flat on both ends so they sit evenly in the pan. Season generously with salt and pepper.

2. Heat the oil and half the butter in a heavy ovenproof pan over a medium-high heat. Place the sweet potato rounds in the pan cut-side down and sear until golden brown, 3–4 minutes. Turn and repeat on the other side.

3. Add the thyme and garlic to the pan and fry briefly until fragrant. Pour in the warm stock until it comes halfway up the sides of the sweet potatoes. Add the remaining butter in small pieces.

4. Transfer the pan to the oven and roast uncovered for 25–35 minutes, basting occasionally, until the sweet potatoes are tender but holding their shape.The stock should mostly reduce to a glossy glaze. If it reduces too quickly, add a splash more stock. If you like, drizzle with honey or maple syrup and a squeeze of lemon for a sweet-sour lift. Garnish with fresh thyme or rosemary before serving with the curry XO sauce.

5. To make the curried XO sauce, toast the pumpkin seeds and coconut in a dry pan until golden and nutty, then set aside. Finely chop half the pumpkin seeds and chop the remainder until chunky. Heat the oil in a pan. Add the garlic, ginger and shallots and cook until soft and lightly golden. Add the chillies and fry until fragrant. stir in the curry powder, turmeric and smoked
paprika. Add the toasted coconut, pumpkin seeds, nori, soya sauce, sugar and salt. Stir gently over a very low heat for 5 minutes so the flavours meld but the coconut stays toasty.

Cook’s note: Store the remaining XO curry sauce in a jar in the fridge for up to 2 weeks.

Find more sweet potatoes recipes here

Production: Khanya Mzongwana
Photographer: Marijke Willems