1 Tbs margarine
1 Tbs olive oil
2 Lbs Sweet potatoes
8 Oz decent dried apricots
1 Cup apricot nectar. (If you can’t get it, you can use orange juice)
2 Tbs Date Syrup (get it in the Middle Eastern section of your supermarket or neighborhood. You can use honey instead of date syrup, but maple syrup takes this dish into a wholly different realm. Agave syrup is too bland.)
Cayenne pepper – to taste
Salt/ kosher or sea salt
Optional – carrots. If you use carrots, don’t put them into the pan raw. Slice them into pieces no thicker than a half inch, parboil them and then mix them in with the potatoes and apricots. Or you can be lazy like me and use thin sliced carrots, put them in raw and accept that they will be slightly chewy – which adds an interesting texture, but isn’t exactly good cookin’
Day before – take your apricots and put them in a sealed container or bag with the nectar. Let them sit overnight and get nice and plump.
Day of roasting –
Peel the potatoes and cut them into pieces of equal size. I prefer them to be about the size of a ping pong ball, but you can make them into wedges if you prefer.
Put the olive oil and margarine into your roasting pan and make sure there’s a light layer of the mixture covering all surfaces where the food will be.
Drain the apricots, reserving the liquid left over, and put them and the potatoes into the pan. drizzle the date syrup over them, and a couple teaspoons of the reserved apricot juice, sprinkle lightly with cayenne pepper and toss, making sure everything gets coated. Everything should be in one layer.
Roast in a 350 degree oven for about 30-40 minutes. Pull it out, flip the pieces, move things around and check for texture and flavor. Mine usually take a little over an hour to roast, plus ten minutes where I forget they’re in there. You want some of the potatoes and apricots to caramelize! Feel free to add more syrup, a little at a time, but be careful with the cayenne.
When they’re done, sprinkle lightly with big crystal salt, and serve.
They re-heat very nicely.