04/03/2026
Sweet, sticky and packed with bold flavour 🍠✨
These Sticky Cranberry Balsamic Sweet Potatoes are the perfect balance of tangy, savoury and just a little sweet. Finished with creamy hummus, crunchy pecans and a touch of tomato chilli preserve — this is next-level comfort food with a wholesome twist.
Ingredients
1/3 cup Tony Ferguson Cranberry Concentrate
1/4 cup balsamic vinegar
1–2 tsp honey
1–2 tsp olive oil
1/2 tsp garlic powder
1/2 tsp ginger powder
Salt and pepper to taste
2 medium sweet potatoes, slightly steamed
1/2 cup pecans
Hummus and fresh herbs to serve
Tomato chilli preserve to serve
Method
Steam the sweet potatoes, then slice into wedges. Mix together the cranberry concentrate, balsamic vinegar, honey, olive oil, garlic powder, ginger powder, salt and pepper.
Place the wedges on a baking tray, spoon over the dressing and bake for 20–25 minutes at 180°C until sticky and jammy.
Spread hummus onto a serving plate, top with the roasted sweet potatoes, toasted pecans, fresh herbs and a few dollops of tomato chilli preserve.
Vibrant, nourishing and absolutely packed with flavour. 🍠💜
