Soetpatats

In today's world, Soetpatats has gained significant relevance. Both in daily life and in various professional fields, Soetpatats has generated a notable impact. This trend has sparked the interest of experts and fans alike, who seek to better understand its influence and reach. In this article, we will explore different aspects related to Soetpatats, from its origin and evolution to its relevance in the current context. Through a detailed analysis, we aim to offer a comprehensive view of Soetpatats and its impact on today's society.

Soetpatats
Soetpatats being served as a side dish at a fish braai.
Alternative namesSoet Karamel Patats (Caramelised Sweet Potatoes)
Coursemain
Place of originSouth Africa
Region or stateWestern Cape
Created byunknown
Main ingredientssweet potato, butter, brown sugar, cinnamon
VariationsMultiple

Soetpatats, also known as soet karamel patats (translated into English as a "caramelised sweet potatoes"), is a sweet potato dish often baked in a dutch oven with butter, brown sugar, cinnamon, and in some recipes lemon juice. It is an Afrikaans dish and originates from South Africa. It is commonly served as a side dish at braais (barbecues), often served alongside snoek (Thyrsites). The dish was one of many Afrikaner foods recorded by Afrikaans poet C. Louis Leipoldt, and was noted by him as being one of his favourites.

See also

References

  1. ^ a b "Soet Karamel Patats – Boerekos – Kook met Nostalgie". www.boerekos.com. Retrieved 23 January 2021.
  2. ^ "Soetpatats". SARIE. Retrieved 23 January 2021.
  3. ^ "This South African snoek braai recipe with apricot jam is the ultimate Easter meal". www.capetownmagazine.com. Retrieved 23 January 2021.
  4. ^ "Function Venue That Faces The Simonsberg". Kanonkop. Retrieved 23 January 2021.
  5. ^ "Soetpatats (stewed sweet potatoes) - a very orange IMBB#14". Cooksister | Food, Travel, Photography. 24 April 2005. Retrieved 23 January 2021.
  6. ^ "Soetpatats glazed sweet potatoes Recipe". www.grouprecipes.com. Retrieved 23 January 2021.


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