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

Serves 4 as a side

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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.


  • 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


  1. Preheat oven to 200 degrees C.
  2. Brush the sweet potato slices with a little of the melted coconut oil, then bake until golden and tender, turning once. This should take around 40 minutes.
  3. While the sweet potatoes are roasting, heat the remaining coconut oil in a small saucepan. Add the garlic and cook gently, stirring constantly, until fragrant. Around 30 seconds. Stir in the rum and agave nectar or maple syrup, and bring to the boil. Immediately turn the heat down to low, and simmer for a few minutes until thickened slightly.
  4. Stir in the lime juice and zest, and mint, taste and see if you need more agave or salt.
  5. Arrange the roasted sweet potatoes in a serving dish, and drizzle over the hot rum sauce. Sprinkle with chopped, caramelised pecans. Serve hot or warm.
  6. Caramelised pecans
    • Heat a frying pan over medium-high heat. Add the pecans and allow to toast for around one minute.
    • Add the coconut oil, and golden caster sugar, and stir constantly until the sugar is dissolved. Add a small pinch of cinnamon, stir to combine.
    • Remove from the heat and, using a slotted spoon, take the pecans out of the frying pan and spread on a sheet of non-stick baking paper. They will harden as they cool.


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