INGREDIENTS
1 kg sweet potatoes
500 ml (2 cups) CLOVER Krush orange juice
50 ml (3 tbsp + 1 tsp) cornflour
100 g brown sugar
1 ml salt
200 g (1 packet) ginger biscuits, finely crushed
Method
Preheat the oven to 180 °C.
Boil the sweet potatoes in salt water until soft.
Peel the potatoes or leave the skins on – whichever you prefer.
Grease an ovenproof dish with butter.
Cut the sweet potatoes in slices, and place it in the dish.
Add a bit of orange juice to the cornflour and mix into a smooth paste.
Pour the remaining orange juice, brown sugar, salt and orange paste into a saucepan, and boil until the sauce starts to thicken.
Slowly pour the sauce over the sweet potato slices, and bake for 20 minutes.
Sprinkle the ginger biscuits on top (if you prefer) and bake for another 5 minutes.
Serve hot.
CLOVER INGREDIENTS USED IN THIS RECIPE