Toffee Sweet Potato

I love turning pumpkin or sweet potato into a toffee style dish by caramelising it with maple syrup. Sometimes I toss herbs through it too.

We had this recently with yellow curry Thai noodles. It’a beautiful side dish that goes well with robust herb scented nut roasts and gravy. It will be a definite addition to our Christmas dinner this year.



1 very large sweet potato, peeled and cut into chunks

Up to ¼ cup or pure maple syrup

good handful of raw cashews



Preheat your oven to 180c

Place the sweet potato on a lightly oiled oven tray and pour the maple syrup over the top and place in the oven.

Give it about 30 minutes and then gently turn the potato.

Cook until the sweet potato is tender and the maple syrup and outside of the sweet potato starts to caramelise. This can take a while but it’s so worth it. Just keep an eye on it.

When you are about 15 minutes away from them being ready remove the sweet potato from the oven, crank the oven up to about 200c, turn the potatoes again, pop the cashews on top of the potato and place them back in the oven.

Serve immediately. It won’t matter if they have cooled a little though either.


Serves: Serves 2 as a side dish.

Time: I haven’t timed this one.

Freezing: Not suitable.

Note: Cooking times and outcomes are going to depend on your own ovens. But you want to get a fairly good heat through the potatoes and then have the syrup browning well and just crank it up near the end to roast your nuts and colour the syrup a little more. Just don’t burn anything!!

Print Friendly, PDF & Email