This is essentially the same as the recipe for chilli-roasted squash (opposite), using ginger instead of chilli. The sweet potatoes behave very like the squash, so obviously these recipes are interchangeable, the ginger version being a good foil for hot-spiced dishes. Use either the yellow-fleshed sweet potatoes or the paler, pink-skinned ones which are not as sweet but still have that melting texture. If you don’t mind a little cheating, a teaspoon of honey melted with the butter will do wonders for unsweet sweet potatoes.
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