Sticky, golden sweet potatoes baked and served with onions and herb and chilli butter make for one happy customer! For the vegetarian, pair these with a side salad and you have yourself a sensational meal. For the meatetarian……with a nice juicy chargrilled steak or a couple of curly tails, you have yourself a sensational side!
You will need:
2 tbs of olive oil
4 small sweet potatoes, skin on and halved lengthways
2 brown onions, peeled, halved and sliced
1 tbs of finely chopped parsley
1 tbs of finely chopped mint
1 red chilli, finely chopped (seeds removed if you like)
1 clove of garlic, finely chopped
100gm of butter at room temperature
Sea salt and Pepper to taste
Pre heat the oven to 180 degrees. Lightly drizzle the sweet potato halves on a lined baking tray with a little olive oil and season with salt and pepper. Bake, flesh side down for approx 25 minutes or until golden.
Heat a heavy based fry pan and ad the remaining oil. Lightly fry the onions for approx 10-15 minutes or until sweet, golden and caramelised. Set aside and keep warm.
In a bowl combine the butter, herbs, chilli and garlic. Mix well. Use a spatula to spoon the mixture onto the centre of a small piece of baking paper. Wrap the butter up in the paper and twist the ends like a big lolly wrapper so you have a nice log shape about 6-8cm long. Place it in the fridge to set for a little while.
Lay the sweet potatoes on a large serving platter and scatter over the onions. Top with the chilli butter and allow to melt and ooze down the sides before serving.