Roasted Sweet Potato with Pineapple

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So while I was away I spotted something on a menu that I didn't order that got me pretty excited - partly because I was so bored of curry at this point, but mainly because it included two of my favourite things: sweet potato and pineapple. It was essentially sweet potato mash with pineapple glaze but unfortunately it was made with cream so I've had to wait until now to play with this wondrous combination of flavours! It really was worth waiting for - I'm not sure I can eat sweet potato any other way after trying this! I decided that in stead of mashing the sweet potato and using pineapple to make a glaze, I would just roast the sweet potato with pineapple all together and see what happened.

I've always been a lover of cooked pineapple - back in the days of eating pizza, I would always collect the pineapple discarded by my sister to double it up on my slices! I appreciate that it might not be for everyone but I would urge you to give this a try!

I experimented with using both coconut oil and olive oil and got some feedback from willing taste testers at home. We all seemed to lean towards coconut oil but it definitely works both ways. I actually combined the leftovers into one bowl and ate them for lunch today and the half and half worked well too so I don't think you can go too wrong unless you have a major aversion to one or the other.

Ingredients (serves 3-4)

2 large sweet potatoes

1 pineapple

1-2 tablespoons of coconut or olive oil

Preheat the oven to 180c.

Remove the skin from the pineapple before chopping into cubes. There is no need to remove the core.

Keeping the skin on the potatoes, cut them to match the size of the pineapple chunks.

Place the potato and pineapple in a baking tray and add the oil, mixing well to make sure everything is covered evenly.

Roast until the potatoes are soft and everything begins to caramelise. Serve immediately or refrigerate to add to salads.

Other, SidesAnnie Clarke