Candied Sweet Potatoes

Ingredients

• 1.sweet potatoes, 4–6 depending on size; peeled; cooked until just tender in salted water; drained and sliced
• 2.125 millilitre orange juice
• 3.15 millilitre lemon juice
• 4.125 millilitre soft brown sugar
• 5.salt and pepper, to season lightly
• 6.45 millilitre butter, or oil; dotted over top

Method

1. 1.Peel sweet potatoes and cook until just tender in salted water. Drain and slice — not too thin or too thick.
2. 2.Arrange sliced sweet potatoes in overlapping rows in a greased fireproof dish.
3. 3.Mix the orange and lemon juices and spoon over the slices.
4. 4.Sprinkle with the brown sugar. Season lightly. Dot with butter or dribble with oil.
5. 5.Bake uncovered in a hot oven, 220°C/425°F, for ½ to 1 hour. Sweet potatoes should be crisp and golden brown.

Notes

• A high-heat oven (220°C) caramelises the sugar to create the candied finish.