6Sweet Potatoesscrubbed and cut into 2.5cm wide wedges
4TbsVegetable Oil
300mlOrange Juice
50mlSweet Chili Sauce
½cupSoft Brown Sugar
80mlRed Wine Vinegar
1 ½TbsAngostura Bitters
2Chiliesslit open across the centre
15Thyme Sprigs
2Heads of Garlichalved horizontally
½cupCrème Fraiche
1Orangecut into 3mm slices
Instructions
Method:
Pre-heat the oven to 220°C.
In a large mixing bowl, toss the sweet potato wedges and garlic bulbs and orange slices with the vegetable oil to coat. Lay out the wedges on a baking paper lined baking sheet, so that the wedges fit onto the sheet in a single layer. If you have too many wedges, you may need to employ a second baking sheet. Tuck the halved garlic bulbs, chilies and orange slices under the wedges and blast roast all at 220°C for 30 minutes.
Meanwhile, place the orange juice, sugar, vinegar, sweet chili sauce in a medium saucepan and bring to the boil over high heat and allow the syrup to simmer over medium-high heat for about 15 minutes. Add the chilies, thyme sprigs, bitters and olive oil as well as 1 ½ tsp salt.
Remove the partially roasted sweet potatoes from the oven and pour over the orange-chili syrup tossing lightly to coat the wedges. Return to the oven and continue roasting for a further 20 minutes.
Remove from the oven and allow to cool slightly. Arrange roasted sweet potatoes with all its bits on a serving platter and dot with crème fraiche.