Baked Shakarkandi with Ginger and Honey

Baked Shakarkandi with Ginger and Honey


67 people made this

About this recipe: Fresh ginger, cardamom, and shakarkandi (sweet potatoes) will fill your house with a delightful autumn fragrance, as well as call your family to the table.

Christine L.

Serves: 12 

  • 9 sweet potatoes, peeled and cubed
  • 170g honey
  • 3 tablespoons grated fresh ginger
  • 2 tablespoons walnut oil
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon freshly ground black pepper

Prep:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Coat potatoes with oil and all the seasonings. Heat a pan over medium heat. Cook potatoes, till they turn soft and wilt. Take care to turn them so both sides cook equally. Alternatively, to bake, preheat oven to 200 C.
  2. Transfer to a large baking dish. Bake for 20 minutes.
  3. Turn the mixture over to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelised on the outside.

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