If you don’t like sweet potatoes, then you are not preparing them the right way.
Here are some ideas to wow the people seated around your Sunday lunch table:
Hasselback Sweet Potatoes
Make thin slices in the sweet potatoes, not all the way through.
Rub a mixture of butter, oil, thyme and garlic all over the potatoes and in between the slices.
Roast about an hour until the centres are tender and the outsides crisp.
Halfway through, use a fork to gently fan out and separate the slices.
Twice-Baked Sweet Potatoes
Scrub a few sweet potatoes and bake them for 1 hour 15 minutes until tender.
Remove from the oven and let them cool. Cut off the top third of the potatoes lengthwise. Scoop out the flesh, but leave enough on the base so the skin holds its shape.Mix the sweet potato flesh, 2 tablespoons brown sugar, half a teaspoon ground cinnamon, quarter teaspoon nutmeg, a pinch of cayenne pepper and some butter in a food processor until smooth. Season with salt and pepper. Drizzle a roasting tray with a little oil. Set the potato skin bases upright on the tray and fill with the mixture. Sprinkle a mixture of 3 tablespoons of brown sugar and chopped pecan nuts on top of each stuffed sweet potato. Bake 10 minutes and then grill for another minute until the tops are brown.
Sweet Potato Gratin
Peel and slice 4 sweet potatoes.
Layer the slices in an oven dish. Sprinkle salt, pepper, 2 teaspoons brown sugar and a quarter teaspoon ground cinnamon over the slices.
Repeat the sweet potato and spice layers.
Pour half a cup of cream over it and bake for an hour.
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