YELLOW SWEET POTATO GLAZE
INGREDIENTS: (8-10 servings)
1 ½ kilos of yellow sweet potato cooked, peeled and cut into chunks
1 cup brown sugar or muscovado
5 tsp cornflour (cornstarch)
¼ teaspoon salt
¼ teaspoon ground cinnamon
1 cup peach nectar
½ cup hot water
2 teaspoons grated orange peel
2 tablespoons Lurpak ® Butter (unsalted) or any butter of your choice
½ cup walnuts (chopped)
PREPARATION:
1. Preheat oven to 180 º C. Place the sweet potato in a glass pyrex dish and set aside.
2. In a saucepan, combine sugar, cornstarch, salt and cinnamon. Add peach nectar, water and orange zest. Boil for two minutes, stirring constantly. Remove from heat.
3. Add butter and nuts. Pour over sweet potatoes and bake (uncovered) for 20-25 minutes.
4. Serve
INGREDIENTS: (8-10 servings)
1 ½ kilos of yellow sweet potato cooked, peeled and cut into chunks
1 cup brown sugar or muscovado
5 tsp cornflour (cornstarch)
¼ teaspoon salt
¼ teaspoon ground cinnamon
1 cup peach nectar
½ cup hot water
2 teaspoons grated orange peel
2 tablespoons Lurpak ® Butter (unsalted) or any butter of your choice
½ cup walnuts (chopped)
PREPARATION:
1. Preheat oven to 180 º C. Place the sweet potato in a glass pyrex dish and set aside.
2. In a saucepan, combine sugar, cornstarch, salt and cinnamon. Add peach nectar, water and orange zest. Boil for two minutes, stirring constantly. Remove from heat.
3. Add butter and nuts. Pour over sweet potatoes and bake (uncovered) for 20-25 minutes.
4. Serve
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