Name: Tamarind-glazed sweet potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 3 sweet potatoes peeled and cut into large chunks; 1 red onion ½ roughly chopped ½ finely chopped to serve; 4 tsp coconut oil melted; 1 tbsp cornflour; handful of coriander chopped; 3 tsp melted coconut oil; 3 garlic cloves minced; 1 tsp chilli flakes; 2 tbsp soy sauce; 2 tbsp maple syrup; 1 tbsp tamarind concentrate (or 2 tbsp tamarind paste); ¼ tsp ground cumin

3 sweet potatoes
peeled and cut into large chunks
1 red onion
½ roughly chopped ½ finely chopped to serve
4 tsp coconut oil
melted
1 tbsp cornflour
handful of coriander
chopped

For the glaze

3 tsp melted coconut oil
3 garlic cloves
minced
1 tsp chilli flakes
2 tbsp soy sauce
2 tbsp maple syrup
1 tbsp tamarind
concentrate (or 2 tbsp tamarind paste)
¼ tsp ground cumin

Method

step 1
Heat the oven to 200C/180C fan/ gas 6. Toss the sweet potato and roughly chopped onions with the oil, cornflour, and some salt and pepper to coat. Spread out on a baking tray. Roast for 35-40 mins until golden, tossing halfway.
step 2
To make the glaze, heat the oil in a large frying pan and fry the garlic for 1 min over a low heat. Stir in the remaining ingredients and bubble for 1 min. Tip the roasted potatoes and onions into the pan and toss to coat. Pile onto a platter and scatter with the finely chopped onions and chopped coriander.