Sweet potato fries
To make the chips, wash the sweet potatoes, cut into long, thick slices with the skin still on, place them in a bowl and mix with the oil, lemon zest, rosemary and salt. Spread the chips on a baking tray lined with baking paper.
Bake for approx. 40 mins. in the centre of an oven preheated to 220°C.
Bring the stock to the boil in a pan along with the soy sauce, sugar, lime juice, rosemary, pepper and cinnamon. Slice the ginger and garlic and add to the pan, allow the stock to simmer for approx. 2 mins., pour into a fondue pot and place on a burner on the table.
Arrange the meat on a platter. Serve with the chips and sauces.