Steam the sweet potatoes in a steamer or colander set over a saucepan of boiling water for 12 minutes or until tender.
Melt the butter in a large frying pan over moderate heat. Add the sugar and lime juice and bring to the boil. Add the cooked sweet potatoes, ginger and a pinch of salt then cook for a further 10 minutes or until the sweet potatoes are nicely glazed.
Did you know?
*Their scrumptious flavour and lush texture are misleading: gram for gram, sweet potatoes have about the same number of kilojoules as white potatoes. *Studies have shown that high doses of beta-carotene supplements may be harmful to smokers, but there's no evidence that a diet rich in sweet potatoes, carrots and other natural beta-carotene sources can be anything other than beneficial. *In fact, a group of American researchers experimented on themselves by eating a high-carotenoid lunch every day for three weeks. They choose sweet potatoes as their source – and eating just 170g per day raised their plasma levels of beta-carotene by more than 100 per cent.