Crystelle Pereira’s tamarind-glazed sweet potatoes
We all love a crispy roast potato on Christmas Day, but for my family, these always end up stealing the spotlight. The sourness of the tamarind, with the freshness of coriander and red onions, works perfectly to cut through the sweetness.
SERVES 6 PREP 10 mins COOK 35 mins EASY V
3 sweet potatoes, peeled and cut into large chunks
1 red onion, ½ roughly chopped
½ finely chopped to serve
4 tsp coconut oil, melted
1 tbsp cornflour
handful of coriander, chopped
For the glaze
3 tsp melted coconut oil3 garlic cloves, minced1 tsp chilli flakes2 tbsp soy sauce2 tbsp maple syrup1 tbsp tamarind concentrate (or 2 tbsp tamarind paste)¼ tsp ground cumin
