roasted sweet potatoes in tomato, lime, and cardamom sauce

Ingredients

5 -7 small sweet potatoes, skin on and cut into 2 1/2 cm thick rounds

2 tbsp olive oil

2 tbsp maple syrup

Instructions

1. Preheat the oven to 200 C Fan Forced. Place the sweet potato, olive oil, and maple syrup in a large baking tray. Cover with foil and bake for 25 minutes. Remove foil and bake for a further 10- 15 minutes or until lightly browned.

Tomato, Lime and Cardamom sauce

Instructions

75ml olive oil

6 garlic cloves, finely crushed

2 green chillies, deseeded, finely chopped

2 shallots, finely chopped ( 100g)

1x 400 g passata (or fresh, deseeded, skinned and blended/blitzed until smooth)

1 1/2 organic raw sugar/or maple syrup (to taste)

1 1/2 ground cardamom (40 cardamom pods)

1 tsp ground cumin 2 limes zest and juice

2 tbsp dill finely chopped to serve

2. Meanwhile, make the sauce. Put the oil, garlic, chilli, shallots and salt into a large frying pan and place on low heat. Fry very gently for 8-10 minutes, stirring every now and then, until the garlic is soft and fragrant ( you don't want the garlic to brown or become crisp, so turn the heat down if necessary). Transfer half the oil, chilli, garlic and shallot to a small bowl, leaving the rest in the pan. Add tomatoes, sugar, cardamom, cumin, lime zest, and salt. Cook for 5 minutes, stirring a few times. Add 40ml of water and bring to a gentle simmer, then cook for 5 minutes. Adjust seasoning (salt, sweetness). Pour over cooked sweet potatoes.

3. Transfer the sweet potatoes, browned side up, to the pan of sauce ( not all of them will fit in the sauce, but that's fine, just pile them up haphazardly) Turn the heat to low, cover with the lid and continue to cook for 10 minutes.

4. Mix the dill and lime juice with the reserved chilli, garlic, and shallot oil (adjust seasoning may need to add some maple syrup or salt). Set aside.

5. To serve, gently warm and drizzle over the sweet potatoes.