Soetpatat (Stewed sweet potatoes)
6 AS A SIDE DISH
Easy
15–20 minutes
45–50 minutes
Soetpatat is to braaied snoek what yellow rice is to bobotie, or tomato smoor to a boerewors roll – they just go together. This Afrikaans heritage dish calls for cooking peeled sweet potato chunks on the stovetop in a lightly spiced butter-and-brown-sugar mixture, without stirring, until they are soft and covered in a caramel glaze. This recipe is for a fuss-free oven-baked version.
Ingredients
Method
- 1 kg sweet potatoes peeled (optional) and sliced into chunks or rounds
- 200 g brown sugar (muscovado is best)
- ½ t salt
- freshly ground black pepper, to taste
- ½ t ground cinnamon
- 100 g butter, cubed
- 125–180 ml hot water
- ½, orange, zested
Method
Ingredients
1. Preheat the oven to 180°C. Arrange the sweet potatoes in a single layer in a large casserole dish (fit for oven and stovetop) and sprinkle with the sugar, salt, pepper and cinnamon.
2. Dot with the butter, then pour the water into the dish.
3. Sprinkle with orange zest and cover with foil.
4. Bake for 30 minutes, then remove the foil and increase the heat to 200°C. Bake for a further 15–20 minutes until sticky and golden brown. Serve warm.
Find more sweet potato recipes here
Extracted with permission from Timeless South African by Ilse van de Merwe
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