How do I like them, you may ask? Mainly roasted, though fried, mashed, stuffed and a wedge still do feature on occasion. Though my pinnacle is whole-roasted, crispy on the outside and steaming soft inside with butter melting and some cinnamon, because, well, these two just go so well together.
During hard lockdown, I worked on this dish a bit, because I had time, for starters. Fortunately, I had a glorious group of family and friends willing to taste this little experiment and its iterations. I use butter, because why would I not? This is a flavoured butter, so simple, you would never expect it.
RECIPE: Date-and-tamarind-flavoured butter
- Soak two pitted dates in warm water
- Soak an index-finger length of tamarind in hot water (along with the dates)
- 125g softened salted butter
- A squeeze of lemon
- ¼ teaspoon of cinnamon
- Square of waxed paper
- Food processor
- Silicone spatula to wipe down the sides
- Place the softened butter, soaked dates and tamarind into the processor.
- Save a little of the water from the soaking dates and tamarind and pour a little into the mix (a teaspoon).
- Pulse until combined, can be as chunky or smooth as you like.
- Pour the mixture onto the waxed paper and role it into a little log and freeze it so it can harden.
- When ready, take out of the freezer and use as you desire.
RECIPE: SWEET POTATOES