Healthy recipe for Roast Sweet Potatoes, topped with a delicious orange and honey syrup
6 -8 white sweet potatoes, skin on and scrubbed
2 tablespoons olive oil
½ teaspoon mixed spice
salt, to taste
¼ cup roasted almonds, whole, nibs or flakes
Orange and honey syrup:
juice of 3 oranges (about 300ml), strained
zest of 1 orange
2 tablespoons honey
2 cinnamon sticks, roughly broken
1 tablespoon butter
Preheat the oven to 200º C. Line a baking tray with foil or baking paper. Chop the sweet potatoes into 3cm chunks and spread onto the tray. Drizzle with olive oil and season with the mixed spice and salt. Roast for about 30 – 35 minutes until tender, but not too soft.
To make the syrup, place all the ingredients except the butter, in a small sauce pan and boil on a rapid heat until reduced by two thirds. The sauce should be thick and syrupy. Add the butter and whisk through. Pour the hot syrup over the cooked sweet potatoes and scatter with toasted almonds. Serve hot, with or without the Danish feta.