Another favourite from Karla Maverick - delicious served with tofu cutlets.
Preheat the oven to 190C.
Peel and slice the potato into 2 cm cubes.
In a separate bowl, mix the orange rind, orange juice, ginger, salt and rice syrup to make the glaze.
Place the sweet potato in a baking dish.
Pour the glaze over the sweet potato.
Lay on a baking tray on baking paper and cook for 30 minutes turning occasionally.
Makes 6 servings
| Prep Time: | 10 mins |
| Cooking Time: | 30 mins |
| Ready in: | 40 mins |
Suitable for: |
|
| Dinner, Lunch, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 293 kj |
| Calories | 70 kcal |
| Fat | 0.1 g |
| Total Carbohydrate | 15.3 g |
| Total Protein | 1.4 g |
| Fibre | 1.2 g |
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