This is a wonderful vegetarian dish or even a quick weeknight stew for the family. It works as a side dish and as a meal on its own.
Preheat the oven to 180°C. Scrub the potatoes well. Cover with cold water in a large pot, add the salt and half cook them for about 5 minutes. Remove from the water and cut into large wedges. Heat a griddle pan to smoking hot, chargrill the wedges on each side then arrange them in a 23cm casserole dish. Mix the orange juice, honey, orange rind and sherry in a pot. Bring to the boil and pour the mixture over the sweet potato wedges. Sprinkle with the cinnamon and sugar, and dot with pieces of butter. Bake uncovered until soft and lightly browned on top, about 45 – 60 minutes. Serve while still hot. Cook's tip: For variation, add meat or chicken to the casserole.Sweet potato and orange casserole
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