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sweet potatoes

Angostura bitters, usually added to your G & T or for Screwdriver Cocktails, is harnessed here to deepen the orangey-ness of these sticky sweet potatoes. Adapted from the inimitable Ottolenghi, the garlic-orange stickiness of this salad is tamed by dollops of crème fraiche.

Angostura Sweet Potatoes


  • 6 Sweet Potatoes (scrubbed and cut into 2.5cm wide wedges)
  • 4 Tbs Vegetable Oil
  • 300 ml Orange Juice
  • 50 ml Sweet Chili Sauce
  • ½ cup Soft Brown Sugar
  • 80 ml Red Wine Vinegar
  • 1 ½ Tbs Angostura Bitters
  • 2 Chilies (slit open across the centre)
  • 15 Thyme Sprigs
  • 2 Heads of Garlic (halved horizontally)
  • ½ cup Crème Fraiche
  • 1 Orange (cut into 3mm slices)


  1. Pre-heat the oven to 220°C.
  2. In a large mixing bowl, toss the sweet potato wedges and garlic bulbs and orange slices with the vegetable oil to coat. Lay out the wedges on a baking paper lined baking sheet, so that the wedges fit onto the sheet in a single layer. If you have too many wedges, you may need to employ a second baking sheet. Tuck the halved garlic bulbs, chilies and orange slices under the wedges and blast roast all at 220°C for 30 minutes.
  3. Meanwhile, place the orange juice, sugar, vinegar, sweet chili sauce in a medium saucepan and bring to the boil over high heat and allow the syrup to simmer over medium-high heat for about 15 minutes. Add the chilies, thyme sprigs, bitters and olive oil as well as 1 ½ tsp salt.
  4. Remove the partially roasted sweet potatoes from the oven and pour over the orange-chili syrup tossing lightly to coat the wedges. Return to the oven and continue roasting for a further 20 minutes.
  5. Remove from the oven and allow to cool slightly. Arrange roasted sweet potatoes with all its bits on a serving platter and dot with crème fraiche.

Recipe by Karen Dudley