Serves 6
Preparation time 6 minutes
Cooking time 50 minutes
1 kg (2 lb) sweet potatoes, peeled and cut into even-sized pieces
50 g (2 oz) butter
1 tablespoon oil
1 tablespoon clear honey
pinch of ground ginger
salt and pepper
Drop the sweet potatoes into a saucepan of salted boiling water and simmer for 5 minutes, then drain.
Melt half the butter with the oil in a flameproof dish and stir in the honey and ginger. Add the sweet potatoes and toss in the honey mixture. Dot with the remaining butter, then season with salt and pepper.
Cook in a preheated oven, 180°C (350°F), Gas Mark 4, for 40 minutes, or until the potatoes are tender. Brush with the glaze in the pan and turn occasionally during cooking.
For honey-roast root vegetables, cut 500 g (1 lb) carrots, 500 g (1 lb) parsnips and 500 g (1 lb) turnips into 1 cm (½ inch) cubes. Heat 1 tablespoon oil in a frying pan and quickly fry the vegetables until just coloured. Transfer to a roasting tin, drizzle over 2 tablespoons clear honey, toss to coat evenly and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 1–1¼ hours, tossing frequently during cooking, until tender and well glazed.