Nigel Slater’s recipe for sweet potatoes and kimchi

A supremely simple supper that punches way above its weight in terms of flavour

Sweet, orange-flesh potatoes; fiery, brick-red kimchi… this is one of those ridiculously simple suppers that is also intensely satisfying. The balance of heat and sweet is dazzling, but choose a kimchi whose heat is right for you.

Set the oven at 200C/gas mark 6. Wipe 4 medium to large sweet potatoes and put them in a baking dish, setting them slightly apart so the heat can get round them. Bake for 40 minutes to an hour, depending on their size. They are ready when a skewer will slide through their flesh with ease. There will possibly be a bead or two of caramelised sugar leaking from the skin.

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