Sweet potatoes with orange bitters from Plenty More (page 186) by Yotam Ottolenghi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.174 in the US edition.

  • pattyatbryce on September 07, 2024

    Not too hard to make and it has a great flavor. A definitely make-again.

  • Ganga108 on March 02, 2022

    Such a great dish. The glaze of a reduced, sticky balsamic with orange juice and bitters caramelises as it roasts. The sweet potatoes are left sticky and delicious. Add to the equation the roasted garlic and the sage and thyme leaves and this is a dish to impress.

  • lou_weez on January 24, 2021

    I loved this!! Sweet, salty, bitter, creamy - it had everything.

  • KarinaFrancis on June 04, 2020

    I would never have thought of adding bitters to anything other than a drink but this totally works! I reduced the amount of bitters by half and it was just right for us, next time I’d be tempted to add more chilli. I’m glad I headed the advice below and lined my tray.

  • e_ballad on November 30, 2016

    This was sensational. Please read the instructions closely & don't throw away the excess glaze when you put the sweet potato wedges on the baking tray - you'll need it to keep coating the wedges for tasty sticky yumminess. Speaking of trays, if you like yours, I recommend covering it using foil topped with baking paper to put your wedges on - I suspect you'd be scrubbing for days otherwise.

  • clkandel on December 17, 2015

    Love this dish! I used orange bitters to add to the orange flavor. I wasn't sure the recipe was going to work, but it caramelized perfectly in the last 15 minutes. The pan was quite sticky but cleaned up by just soaking it with water and dish soap.

  • tracyfox on January 02, 2015

    Made a half recipe and felt the garlic and herbs didn't really come through (and I was even a few teaspoons short of the 2 tablespoons of bitters requried). I definitely overcooked it as the coating was beyond sticky in places and the pan was a real mess. Next time I'll have an extra cup or two of orange juice on hand to keep deglazing and pre-line the pan with foil as it was a two SOS pad cleanup.

  • rmardel on December 20, 2014

    Excellent recipe. A bit of a production to put together, but well worth the effort. The liquid with the potatoes makes a sweet caramelized glazed on the potatoes yielding bites that are simultaneously crunchy, sticky, and soft. The saltines and creaminess of the goat cheese compliments the potatoes well.

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