1 Large Sweet Potato, washed
Salt & Pepper
60ml. Lime or Lemon Juice
1 Clove of Garlic, peeled
2cm. Piece of Ginger
Salt & pepper to taste
Roasted Cashew Nuts & Fresh Coriander to serve
Start by heating a frying pan and adding a good drizzle of oil to the pan. While the pan heats up slice the sweet potato into disks of no more than 8mm thick.
Carefully place them in the hot pan and grill for a few minutes a side until golden brown and soft when you test them with a skewer.
While the sweet potato cooks you can make the dressing, by pouring the honey and lime or lemon juice into a small mixing bowl, stirring to combine. Now add the ginger & garlic. Stir again and season with the salt & pepper if necessary.
When the slices of sweet potato have cooked through, place them on kitchen paper to remove extra oil and then transfer them to a serving platter. To serve, drizzle the dressing over the potatoes and garnish with the roasted cashews and fresh coriander.