Featured as part of our Cooks and their Books series, this recipe comes courtesy of Australian food icon Margaret Fulton.



This naughty but gorgeous way of preparing sweet potatoes makes them irresistible.

Serves
6–8
By
Average: 4.7 (3 votes)

Ingredients

1kg sweet potatoes, yams or kumara

45g butter

½ cup soft brown sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

If the sweet potatoes are large, peel and cut into thick rounds. Boil the sweet potato in a saucepan until almost cooked through. Remove from the heat and drain.


Melt the butter in a frying pan, add the potatoes and sprinkle with the sugar and stir through the butter to form a kind of caramel. Turn the potatoes to coat evenly for about 5–7 minutes, until they are coated in a crunchy crust.



SBS Cook’s Notes


This recipe has been reproduced with minor SBS recipe style changes.| Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.



Recipe from Margaret Fulton Christmas by Margaret Fulton, with photographs by Mark Roper. Published by Hardie Grant Books.