Roasted sweet potato with tipsy mint-lime sauce and caramelised pecans.

You Will Need:

  • 3 large sweet potatoes - sliced 1/2 - 1cm thick
  • Salt and pepper, to taste
  • 3 tablespoon of coconut oil, melted
  • 1 clove of garlic, crushed and finely chopped
  • 1/4 cup of rum (white or dark)
  • 4 tablespoons of agave nectar, or maple syrup, or to taste
  • Zest and juice of 1-2 limes
  • A small handful of fresh mint, chopped into thin strips to garnish
Caramelised pecans
  • 1 1/2 cups of pecans
  • 4 tablespoons of melted coconut oil
  • 4 tablespoons of golden caster sugar
  • Pinch of salt
  • Pinch of cinnamon
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Roasted sweet potato with tipsy mint-lime sauce and caramelised pecans.

A Caribbean-twist on a Deep South classic. Sweet potatoes are roasted until tender, get their crunch back with caramelised pecans, then doused with a rum-spiked mojito-style sauce. This sweet side is delicious served alongside chargrilled vegetable skewers, or a smoky black-eyed bean stew.

Directions:

Caramelised pecans

Variation:

These caramelised pecans are also excellent on their own, or as a treat with coffee!


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