• Candied Sweet Potatoes With Lamb And Mint

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    • 450 gm Sweet potatoes, (orange flesh)
    • 50 gm Soft brown sugar
    • 50 gm Butter
    • 55 ml Water
    • 225 gm Sweet potato, diced
    • 100 gm Red onion, sliced
    • 1 x Red chilli, sliced in rings
    • 4 Tbsp. Extra virgin olive oil
    • 1/2 x Lime, juice of Salt and pepper
    • 2 ounce Fresh coriander leaves
    • 1 x Lime, cut in to wedges
    • 450 gm Chopped lamb
    • 100 gm Onion, finely diced
    • 2 x Cloves garlic, crushed
    • 1 x Lime finely grated, zest of
    • 50 gm Mint, minced
    • 1 tsp Coriander seeds
    • 1/2 x Lime, juice of Salt and pepper


    1. Mix all ingredients to create meatballs and shape in to rounds the size of a walnut.
    2. Parboil the sweet potatoes without peeling in salted water, cold a little and peel skin off, cut in to even quarters or possibly wedges and sprinkle with a little salt and pepper.
    3. Heat 2 Tbsp. of extra virgin olive oil in a pan and brown the meatballs all over, remove and drain on absorbent paper.
    4. Remove nearly all fat from the pan, get pan warm and add in sliced onion, turn continually till nicely browned, remove and add in to meatballs.
    5. Add in 2 Tbsp. of oil to the pan and heat, add in the diced sweet potato and fry to brown on all sides, return meatballs and onion to the pan, add in the lime juice, chilli and 300ml water and season with salt and pepper.
    6. Stir carefully and bring to the boil, simmer half covered for approximately 10-15 min.
    7. Heat the butter, soft sugar and 55ml water in a separate pan, add in the sweet potato wedges and cook turning frequently for approximately 15 min till they are coated in a sticky glaze. Check they are cooked through.
    8. Arrange the meatball mix in to 4 bowls, after checking the seasoning, place 3-4 wedges of sweet potato round the bowl, and garnish with minced coriander leaves and lime wedges. Serve immediately.

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