serves
4
prep
25 minutes
cook
2 hours
difficulty
Easy
serves
4
people
preparation
25
minutes
cooking
2
hours
difficulty
Easy
level
Ingredients
- 4 sweet potatoes
- 2 tsp salt
- 120 g brown sugar
- 150 g unsalted butter
- ½ cup maple syrup
Serve with
Instructions
Preheat your oven to 200°C.
Place your unpeeled sweet potatoes into a small-sized baking tray, then bake for an hour, or until soft. Remove from the oven and allow to cool, leaving your oven at 200ºC.
When cool, peel the sweet potatoes and discard the skins.
Slice into 2.5 cm-thick rounds, place on a baking tray and lightly sprinkle with salt.
Next, sprinkle the slices generously with brown sugar and dot with butter.
Roast in the oven for 40 minutes at 200°C, or until the edges of the sweet potato start to get dark and interesting.
Remove from the oven and drizzle generously with maple syrup until there is a 1.25 cm of syrup in the bottom of a small baking dish. Return to the oven for 15 minutes, using a spoon to baste the sweet potato every 5 minutes with the maple syrup.
Serve in the baking dish for full effect.
Photography by Mark Roper. Styling by Vicki Valsamis. Food preparation by Merryl Batlle.
This recipe was published in Temples of BBQ, by Lance Rosen (, hbk, $49). Read our review .
This is part of our . For recipes, our guide to American BBQ and tips on smoking, head .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
