• 800 g (1 lb 12 oz) orange sweet potatoes
• 2 tablespoons olive oil
• 40 g (1½ oz) butter
• 100 g (3½ oz) caster (superfine) sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 long strips orange rind
• juice of 1 large orange

Peel the sweet potatoes and rinse them, then cut them lengthways into 5 mm (¼ inch) slices. Put them in a saucepan with the rest of the ingredients and about 750 ml (3 cups) water (or enough to just cover the potatoes). Shuffle them about and bring to the boil. Cover the pan, lower the heat and simmer for about 15 minutes before taking off the lid.

Simmer, uncovered, for another 40 minutes until the potatoes are very soft but not falling to pieces and are covered in a thickened sticky syrup. Don’t stir them at any point, but hula hoop the pot around now and then to make sure nothing is stuck at the bottom. Take care at the end that the caramel doesn’t stick and burn. Leave them to cool down a little before serving.