Cinnamon Sweet Potato (Patat)
The Quirky Foodster Team
Ingredients
- Orange-fleshed sweet potatoes, peeled and sliced — 1 kg (2.2 lb)
- Butter — 60 g (4 tbsp)
- Brown sugar — 80 g (1/3 cup)
- Ground cinnamon — 1 tsp
- Orange juice — 60 ml (1/4 cup)
- Salt, a pinch
Method
- Preheat the oven to 180°C (350°F) and lightly grease a baking dish.
- Layer the sliced sweet potato in the prepared dish.
- In a small saucepan, melt the butter with the brown sugar, cinnamon, orange juice and salt over low heat, stirring until combined.
- Pour the syrup evenly over the sweet potato slices.
- Cover with foil and bake for 25 minutes, then uncover and bake for a further 10 minutes until the sweet potato is tender and the top is caramelised.
- Serve hot as a side dish.
Introduction: Candied sweet potato, known simply as patat, is a much-loved South African side dish typically served alongside Sunday roasts and festive meals, its cinnamon-and-brown-sugar glaze reflecting the country's blend of Cape Dutch and English culinary traditions.
Cultural Background: Candied sweet potato, known simply as patat, is a much-loved South African side dish typically served alongside Sunday roasts and festive meals, its cinnamon-and-brown-sugar glaze reflecting the country's blend of Cape Dutch and English culinary traditions.
Tips: Slice the sweet potato evenly so it cooks at the same rate throughout. Basting the slices with the syrup halfway through baking gives a more even glaze.
Variations: Add a handful of marshmallows on top for the final 5 minutes of baking for a sweeter, more festive version popular at Christmas tables. Substitute the butter with a plant-based margarine for a vegan version.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in an oven at 160°C (325°F) for about 15 minutes, or microwave until warmed through. The World Cookbook Project — South Africa — Full Recipes Page 35
Nutrition: Approx. 250 kcal, 2 g protein, 42 g carbohydrate, 9 g fat per serving.
FAQs:
Q: Can I use regular potatoes instead?
A: No — this dish relies on the natural sweetness of orange-fleshed sweet potato; regular potatoes won't give the same result.
Q: Is this dish very sweet?
A: It has a noticeable sweet, caramelised glaze, making it a popular side for festive roasts rather than an everyday accompaniment.
- Orange-fleshed sweet potatoes, peeled and sliced — 1 kg (2.2 lb)
- Butter — 60 g (4 tbsp)
- Brown sugar — 80 g (1/3 cup)
- Ground cinnamon — 1 tsp
- Orange juice — 60 ml (1/4 cup)
- Salt, a pinch
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