Something happens to sweet potato when it is cooked this way. It becomes soft and shiny – which looks glorious on the plate – while holding its shape. And the slow, controlled cooking time only serves to intensify the potato’s natural sweetness.
Serves 4-6 as a side.
Ingredients 9
2 tbsp honey
1⁄2 tbsp aleppo pepper, plus extra to serve
250 ml vegetable stock
1 kg sweet potatoes, small, peeled, approx. 4
Yoghurt Dressing
185 g Greek yoghurt
1 garlic clove, crushed
1⁄2 lemon, juiced
To Serve
Pinch Kashmiri chilli powder, generous, optional
mint leaves, roughly torn
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Method 5
Place the , and in a small bowl and whisk to combine.
Place the in the base of your slow cooker bowl. You may need to chop them to make them fit; you want them to be rather snug and in a single layer if possible.
Pour over the stock mixture and cook on low for 4 hours, then set the lid slightly ajar and cook for another 1½–2 hours.
To make the yoghurt dressing, whisk the , and in a bowl.
Gently turn out the onto a serving platter. Dollop over the dressing and add a generous pinch of , or, if you want an extra kick, the . Scatter over the mint leaves and serve.
