Kumera with Tequila, Maple and Passionfruit Glaze

Name: Kumera with Tequila, Maple and Passionfruit Glaze
Ingredients: 25 g (1 oz) unsalted butter, melted; 2 tablespoons vegetable oil; 450 g (1 lb) orange-fleshed sweet potatoes, cut into chunks; Juice of 2 passionfruit, sieved to remove the seeds; 1 teaspoon chopped fresh marjoram; 2 tablespoons maple syrup; 2 tablespoons tequila; Salt and freshly ground black pepper; 2 tablespoons flaked almonds, toasted (optional); Salt and freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

450 g (1 lb) orange-fleshed sweet potatoes, cut into chunks
2 tablespoons veget

Side dish
Vegan
Gluten-free

Method

Ever since I spent a period at the Lanesborough’s sister hotel, the Mansion on Turtle Creek in Dallas, I have been partial to a Margarita or two, so much so that I now use tequila occasionally in cooking. It works perfectly with kumera (orange sweet potatoes) and passion-fruit.

Preheat the oven to 230°C/450°F