This is for my neighbour Nadine who usually doesn’t eat sweet potatoes because she doesn’t like them. She can’t get enough of this dish though! 🙂 It is quick, easy and simple to make, but do try and use organic sweet potatoes. There is no comparison in taste.
The kumquat is from Luke’s yoga instructor who has them growing in her garden. Luke brought back a big bag of kumquat, which I made into preserve but I didn’t cook it long enough as I had to catch a plane to travel interstate for work. As a result this batch was not as thick as it should be. In fact it is a bit syrupy. Any citrus type preserve will work too, if you don’t have syrupy kumquat preserve. It would need to be diluted with warm water to a syrup-like consistency.
- 2 medium size sweet potatoes, peeled and cubed into 2.5cm
- 2 sprigs of fresh rosemary, stripped the leaves and chopped coarsely
- 3 tablespoons olive oil
- 3 tablespoons kumquat preserve
- Salt & pepper to taste
Heat oven to 180°C. Mix everything thoroughly in a big bowl, transfer to a baking pan and baked for about 30 minutes, or until sweet potatoes are evenly cooked and serve immediately. Sweet potatoes will need to be stirred every 10 minutes while baking.