Baked sweet potatoes with yuzu butter

Baked sweet potatoes with yuzu butter

By
From
Citrus
Serves
4
Photographer
Mowie Kay

I love sweet potatoes with citrus as the sour/bitter does a great job of balancing what can sometimes be a slightly cloying sweetness. I think they deserve the three-way approach here; they’re very good for us, after all.

Ingredients

Quantity Ingredient
1 teaspoon powder or freeze-dried yuzu
1 tablespoon yuzu juice
1/2 teaspoon garlic powder
50g butter, well softened
4 sweet potatoes, well scrubbed
olive oil
sea salt

Method

  1. First make the yuzu butter. Beat the yuzu powder and juice, the garlic powder and ½ tsp sea salt into the butter until it is well mixed. Scoop into a container and refrigerate until you need it.
  2. Preheat the oven to 200°C. Prick the sweet potatoes all over with a fork or knife tip, then rub with olive oil. Sprinkle with salt.
  3. Place the sweet potatoes on a baking tray and cook for around an hour, less if they are particularly small. Slice the top down the middle, lengthways, and wait for the steam to subside. Put around a tablespoon of the butter into each cut, and serve.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again