23 May 2008
Roasted Sweet Potatoes With Dried Longans And Almonds
4 sweet potatoes
2 tbs olive oil
2 tbs honey
1 tps fresh lemon juice
A pinch of salt
1/2 cup dried longans
1/2 cip almond slivers (available in packets)
Preheat oven to 180 deg C.
Peel and cut the sweet potatoes into chunks and pout in a small baking dish.
In a small bowl, whisk together olive oil, honey and lemon juice. Pour mixture over potatoes and toss to coat.
Sprinkle with salt and bake, stirring occasionally, for about one hour, until potatoes are tender.
Ten minutes before the end, scatter the dried longans, rinsed briefly in water to moisten, add the almond slivers and toss.
Serve in small bowls to eat at the end of a meal or at any times as a snack.
Picture Resources: google.com
Article Resources: The Strait Times