Dust of the brandy and use it to make this super simple and tasty sweet potato dish. This recipe is a favourite among the citizens of South Africa and mostly served as a side with roasted meat, chicken and fish. Try it with Cape Snoek! You will thank me later.
If you are fresh out of brandy, feel free to use cognac or bourbon. The result will be similar but far from the same. Why, you might wonder? Because nothing beats brandy from South Africa, in general. It’s a fact! Trust me on this one…
- 450g sweet potatoes
- 1/2 cup of brandy, cognac or bourbon
- 2 tablespoons honey
- 3 tablespoons brown sugar
- 5 tablespoons breadcrumbs
- 1 teaspoon lemon zest
- butter (for dressing)
- Boil the peeled sweet potatoes in salt water for 15 minutes.
- Cut the sweet potatoes into round slices
- Layer the slices in a buttered baking dish
- Mix the honey and brandy together and pour it over the layered potatoes
- Mix the brown sugar, breadcrumbs and lemon zest and sprinkle over the potatoes
- Distribute lumps of butter over the top of the dish and bake at 180C until golden brown and crispy on top.