sweet potatoes with orange & angostura bitters

current events – i.e. our office space being flooded with fresh air, 24/7, at the end of september, when it’s a perceived 4 degrees celcius out – have cause me to think up ways to make the michelin-man-layered look that says “month long deep sea dive journey” popular. because that michelin man ist me. and it’s not a good look. so, any thoughts? in the meantime i’ll take hot tea drinking up a notch (currently at 4 cups an hour). and maybe i’ll get some duvets. who knows. i’m creative like that. 
here’s another ottolenghi recipe (because it’s still self-declared ottolenghi week). something to cheer about and be happy. and that angostura makes you thoroughly warm, from the inside. the end justifies the means.
sweet potatoes with orange & angostura bitters

recipe adapted from ottolenghi’s “plenty more”
rezept in deutsch auf si style


4 oranges, juice
80 g brown sugar
60 ml red wine vinegar
60 ml angostura bitters
1 1/2 tbsp. olive oil
4-5 sweet potatoes, unpeeled, cut wedges
2 red peppers (medium heat), sliced lengthways
3 sage twigs
10 thyme twigs
2 fresh garlic bulbs, halved horizontally
90 g feta cheese, crumbed
salt and pepper
preheat the oven to 220 c / 420 f and line a baking sheet with parchment. put the orange juice together with the sugar and vinegar in a saucepan and bring to a boil. let simmer for a while until reduced to half. add bitters, olive oil, pepper and salt.
put the sweet potatoes in a big bowl, together with the garlic, sage, thyme and garlic, and pour the orange syrup to it. combine well so that everything is coated. spread out on the sheet and roast for 50 to 60 minutes, occasionally turning the wedges to ensure the’re still well coated in the marinade, so they caramelize well. remove from the oven, arrange on a plate and sprinkle with feta crumbs. serve warm or at room temp.
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