My Baked Shakarkandi with Ginger and Honey

My Baked Shakarkandi with Ginger and Honey

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About this recipe: Tasteful and healthy, ginger, cardamom, and sweet potatoes will fill your house with a delightful autumn fragrance.

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  ›  Extra time:50min  ›  Ready in:1hr40min 

  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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