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Sweet Potato Agrodolce with Natasha MacAller from her cookbook Spice Health Heroes
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=pyH6dtxQEK0
Cooking this flavourful Autumn dish 'Sweet Potato Agrodolce’ with Natasha MacAller, author of Spice Health Heroes. This recipe is her ‘homage to Fall’ (Autumn), which I absolutely love! It brings together all the gorgeous colours of the Autumn leaves and is so hearty yet light, incredibly tasty, with lots of cumin seeds and ground cumin. You can find this recipe in her wonderful cookbook and it’s also up my blog (https://miramanek.com/recipes/sweet-p...) • I've also added it here: • Sweet Potato Agrodolce • Agrodolce is a traditional Italian sweet-and-sour sauce. This version, served with sweet potatoes, is packed with brain-food-anthocyanin-loaded cherries (well, we have used cranberries in this version!) and spices and finished with a generous handful of the familiar, fragrant, antioxidant-rich basil leaf. • Serves 4-6 • 3 tbsp dried cranberries, roughly chopped • 350g red sweet potatoes, kumara or yams, peeled and cut into 1cm pieces • 3 tbsp pumpkin seed, extra virgin olive or grapeseed oil • 2 tsp cumin seeds, toasted and ground • 60ml (1/4 cup) balsamic or orange vincotto vinegar • 2 jalapeño chilies, seeded and thinly sliced in rings • 1/2 tsp ground turmeric • 1/2 tsp ground cumin • 2 tbsp honey • 2 medium-sized red onions (about 450g/1lb.), thinly sliced • 2 rosemary sprigs • 1 garlic clove, thinly sliced • 20g fresh basil leaves, plus extra for garnishing, torn • Preheat the oven to 200°C (400°F/gas mark 6). Put the dried cherries into a small bowl, cover with hot water and leave to soften for 10 minutes. Drain and set aside. Put the sweet potatoes in a bowl and toss with 2 tablespoons of the oil, the cumin and some salt, then spread out evenly on a baking tray. Roast, tossing occasionally, until golden brown and fork tender, 17–20 minutes. Remove from the oven, leave on the tray and set aside to cool. • In a small saucepan, mix the drained cherries with the vinegar, jalapeños, turmeric and honey and season with salt. Cook, stirring, until the sauce reduces to a thin syrup, about 5 minutes. • Heat the remaining 1 tablespoon of oil in a large pan over medium–high heat. Add the onions, rosemary and thyme and sauté until golden brown. Add the garlic, cook for about 3 minutes more, then add the cherry mix and reduce. • Gently fold in the sweet potatoes. Add the basil then gently toss again. Spoon onto a platter or individual serving plates. Garnish with extra torn basil leaves and serve immediately. • Follow Me here! • Order my CookBook: https://www.amazon.com/Saffron-Soul-H... • Instagram: / miramanek • Subscribe: / @miramanek • Facebook: / miramiramanek • Twitter: / miramanek • Blog: www.miramanek.com
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