Clementine, bay & pink peppercorn stuffing balls
Make these festive stuffing balls at Christmas. Roast them on the same tray as your pigs-in-blankets or alongside your turkey to save oven space
Tamarind-glazed sweet potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 3 sweet potatoespeeled and cut into large chunks
- 1 red onion½ roughly chopped ½ finely chopped to serve
- 4 tsp coconut oilmelted
- 1 tbsp cornflour
- handful of corianderchopped
For the glaze
- 3 tsp melted coconut oil
- 3 garlic clovesminced
- 1 tsp chilli flakes
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp tamarindconcentrate (or 2 tbsp tamarind paste)
- ¼ tsp ground cumin
Nutrition: Per serving
- kcal200
- fat4g
- saturates3g
- carbs36g
- sugars21g
- fibre5g
- protein2g
- salt0.9g
Method
step 1
Heat the oven to 200C/180C fan/ gas 6. Toss the sweet potato and roughly chopped onions with the oil, cornflour, and some salt and pepper to coat. Spread out on a baking tray. Roast for 35-40 mins until golden, tossing halfway.
step 2
To make the glaze, heat the oil in a large frying pan and fry the garlic for 1 min over a low heat. Stir in the remaining ingredients and bubble for 1 min. Tip the roasted potatoes and onions into the pan and toss to coat. Pile onto a platter and scatter with the finely chopped onions and chopped coriander.
