Allan’s Mum’s Sweet Potatoes with Sugar, Cinnamon & Orange Juice

Preparation info

  • Difficulty


  • Serves


    as a Side dish

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

This could almost be a dessert. It is very good served alongside game, wintery roasts and full-flavoured spicy food. Allan’s mum, Sue, is a wonderful cook — loaded with instinct — and everyone loves her food. She often makes her potatoes even sweeter than these.


  • 800 g (1 lb 12 oz) orange sweet potatoes
  • 2 tablespoons olive oil
  • 40 g ( oz) butter
  • 100 g ( 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.