1 kg sweet potatoes
50 ml oil
75 ml white rum
20 g demerara sugar
50 ml oil
75 ml white rum
20 g demerara sugar
method
1. Peel and slice 1 kg sweet potatoes, cook in cold salted water for 15 minutes, then drain.
2. Oil and season an earthenware dish and arrange the potato in layers, neatly overlapping.
3. Sprinkle with 50 ml oil, 75 ml white rum and 20 g demerara sugar and glaze in the oven at 200°C for 15 minutes to finish cooking and colour.
2. Oil and season an earthenware dish and arrange the potato in layers, neatly overlapping.
3. Sprinkle with 50 ml oil, 75 ml white rum and 20 g demerara sugar and glaze in the oven at 200°C for 15 minutes to finish cooking and colour.
serving amount
serves 10
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more information
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