Ouma’s or Grandmother’s Sweet Potatoes in Old Fashioned Boerekos Style! Lovely served with Roasts. Sweet but Delish! Vegan and Vegetarian-friendly!
This is real South African Boerekos or Afrikaner fare.
Lovely if done with ordinary potatoes too. Especially if you are out
of sweet potatoes.
This dish originates from the Dutch Settlers, who settled in South Africa and is served as a vegetable
side dish.
Lovely served with a Sunday roast. Use a simmer ring or metal
Notes: You may par -cook your potatoes for 10 minutes steamed in a sealed container with 3 mm water and then cut into thick slices. Peels come right off.
Add sugar to taste. You may bake this dish on a cookie sheet in the oven, too.
Try to not disturb the potatoes, whilst cooking as they are best left alone on a low heat for an hour or so or until all moisture is absorbed.
Ingredients:
2 lbs (900g) sweet potatoes, washed (peeled and sliced)
Dried naartjie peel (optional)
3 oz (85.05 g) butter
250 ml of water
1 cup (230 g) golden brown sugar
1 cinnamon stick
Nutmeg, to taste (optional) to taste
Method:
Wash potatoes in salted water. Place in a heavy-bottomed stew pan together with the dried naartjie peel, and the 3 oz of butter, stick of cinnamon, 1 cup (230 g) of golden brown sugar, salt to taste and 1 small cup of water.
Simmer gently, and when the potatoes are cooked, and the water
Remove the cinnamon sticks and the naartjie peel before serving.
Note: A heavy-bottomed pot should be used with a metal plate or simmer ring placed beneath it, or your sweet potatoes will tend to burn instead of browning.
You may add a little white wine if desired or replace your water with wine. *Add salt to taste only once your potatoes are really soft, as adding salt too soon will prevent them from softening.
Enjoy!