Sweet potatoes were planted by Jan van Riebeeck at the Cape and were usually baked or cooked whole, mashed or cut up and stewed with sugar, cinnamon or naartjie peel and butter.
A humble vegetable that makes a beautiful accompaniment to the traditional winter-time snoek in the Cape.
4 medium sweet potatoes, scrubbed
¼ cup (60 ml) moskonfyt (must jam) or use cinnamon sugar
¼ cup (60 ml) butter
Preheat the oven to 180 °C (350 °F)
Place the sweet potatoes on a baking tray and roast for 45-60 minutes
Remove from the oven and squeeze the sweet potatoes until they burst open.
Drizzle with must jam or cinnamon sugar and butter and serve as an accompaniment to roasts or snoek.