Ghee-roasted sweet potato

Pick orange-fleshed sweet potatoes that feel heavy and firm, with smooth unbruised skin. Density indicates good moisture and natural sugar concentration for proper caramelisation.

Wash the skin, leave it on for nutrients, cut into two-and-a-half-centimetre cubes of even size. Pat the cut surfaces dry: dry surfaces caramelise, wet ones steam.

Melt the ghee gently. Toss the cubes in a wide bowl with the warm ghee, salt and half the cinnamon until each face is evenly coated and glossy.

Spread on a parchment-lined tray in one single uncrowded layer. Roast at two hundred degrees thirty minutes, turning once at twenty minutes, until edges turn deep mahogany.

Sprinkle the rest of cinnamon while still hot so it blooms in the steam. Pile in a warm bowl, eat with a spoon. The contrast of crisp edges and creamy centres is the heart of this dish.