Tag Archives: sweet potato

Recipe of the Week – 21st May 2018 – Sweet Potato Falafels with Cashew Houmous

This is a surprisingly simple recipe which also turned out to be a great way to entertain my children. We had lots of fun mashing, smashing, mixing and shaping these delicious falafel and that was before we’d even got round to dreaming our own individual pitta creations! These are also a great low-fat alternative to the deep-fried version, but are just as versatile. The Cashew houmous was a made-up-at-the-time idea, but the nutty texture worked really well in contrast to the sweet potato.

Makes 12 Falafel / Serves 4

Ingredients

2 medium sweet potatoes

2 cloves of garlic, finely chopped

2 tsp ground coriander

2 tsp ground cumin

100g gram flour

2 tbs lemon juice

2 tbs olive oil

Small handful of fresh coriander, roughly chopped

For the Houmous;

1 x 400g can of Chickpeas, rinsed and drained

1 clove of garlic, chopped

2 tbs extra virgin olive oil

1 tsp ground cumin

1 tbs tahini

50g cashew nuts

Method

1. Preheat the oven to 200C.

2. Prick the sweet potatoes all over with a fork then microwave for 10 minutes until soft, turning over half way through. Allow to cool then peel.

3. In a large bowl add the sweet potato, garlic, spices, lemon juice and flour, season well then mash together.

4. On a floured surface, form the mash into the size of table tennis balls and lightly dust with flour. Place on an oiled baking sheet and place in the oven for approximately 30 minutes, turning once halfway through, until light brown.

5. To make the houmous, place all of the ingredients into a food processor and blend well. Add a little water during the mixing if too dry. Dust with smoked paprika to finish.

6. Serve the falafel in warmed halved pittas with a green salad and a large dollop of the houmous.

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Recipe of the Week – 16th January 2017 – Sweet Potato and Chickpea Thai Curry


This is the perfect warming meal for a cold winter’s evening – it has a great blend of textures, combined with the heat of chilli and creaminess of the coconut milk – proof if needed that vegan curries can often be the best!

Serves 6

Ingredients

2 tbs vegetable oil 

Largish (i.e. Thumb-sized) piece of fresh root ginger, peeled and grated

1 large onion, sliced

1 large red chilli, finely chopped

1 tsp ground cumin

1/2 tsp ground turmeric

1 tsp medium curry powder

1.5kg sweet potatoes, peeled and cut into 2cm dice

1 x 400g tin of chickpeas, rinsed

200g fresh spinach leaves, rinsed with the tough stalks removed

500ml good quality vegetable stock from bouillon 

1 x 400ml can of coconut milk

Salt and pepper to season

Method

1. In a large saucepan (I used a wok), heat up the vegetable oil and gently cook the onion for 5 minutes before adding the chilli, ginger, spices and a pinch of salt. Cook gently to combine, for 5 minutes.

2. Add the sweet potato cubes and stir well before adding the stock and coconut milk. Bring to the boil then simmer for 20 minutes.

3. Add the chickpeas and cook for a further 15 minutes until the sweet potato is soft. 

4. Stir in the spinach, season, and simmer for 2 minutes.

5. Serve immediately with rice (I made some pilau which worked really well with it)

Recipe of the Week – 16th May 2016 – Sweet Potato and Pepper Linguine


This is a light yet nourishing way to add a new twist to pasta – I wasn’t sure if the different textures between the grated sweet potato and the pasta would work initially, but they seemed to compliment each other very well. The strips of pasta also added a nice bite to the dish.

Serves 6

Ingredients

500g linguine

4 medium sweet potatoes, peeled and roughly grated

5 tbs extra virgin olive oil, plus some to drizzle on serving

6 cloves of garlic, crushed

1 yellow and 1 orange pepper, deseeded and sliced

1 x 400g tin good quality chopped tomatoes

1 tbs dried tarragon

2 tbs fresh parsley, chopped

2 tbs lemon juice

Salt and pepper to season

Grated vegetarian Parmesan style hard cheese to serve

Method

1. Bring a large pan of salted water to the boil, add the pasta and cook for 5 minutes, until al dente. Drain, drizzle with a little olive oil, and set aside.

2. Meanwhile, add the remaining olive oil to a large saucepan, and fry the garlic on a medium heat for 2 minutes before adding the sweet potato, pepper strips, tomatoes and 50 ml water. Stir well and simmer for  5 – 8 minutes.

3. Add the pasta to the vegetable mixture, then add the herbs, lemon juice and seasoning. Stir well and simmer for a further 2 minutes.

4. Serve immediately with grated cheese, drizzled olive oil and fresh basil leaves if preferred.

 

Recipe of the Week – 29th February 2016 – Sweet Potato and Spinach Pasta Bake

  
There are times when only good stodgy comfort food will do (I have a lot of them!), but that doesn’t mean that you can’t have lots of interesting flavours and textures too. This recipe is perfect for these cold Winter evenings when getting full is the main priority!

Serves 4

Ingredients

500g dried pasta (I used fusilli)

5 tbs olive oil

2 large sweet potatoes, peeled and roughly diced

1 large onion, peeled and finely chopped

1 red pepper, deseeded and finely chopped

1 courgette, sliced

200g fresh spinach, washed and roughly chopped

2 x 400g tins of good quality chopped tomatoes

2 tsp dried oregano

Small handful of fresh basil

Salt and pepper to taste

2 tsp soy sauce

50g grated mature cheddar (optional if vegan)

Method

1. Preheat the oven to 200C.

2. Place the diced sweet potato cubes on a large baking tray, drizzle with 2 tbs olive oil, season and place in the oven to roast for 25 minutes.

3. Meanwhile, in a wok or large frying pan, heat the remaining oil on a low-medium heat and add the onion, pepper and courgette. Saute gently for 10 minutes.

4. Add the pasta to a large saucepan of salted boiling water and par-boil for 5 minutes. Rinse and drain.

5. To a large casserole dish (I ended up using two!), mix together the roasted sweet potato, sautéed vegetable, pasta, chopped tomatoes, spinach and herbs, season and mix together well. Top with the grated cheese if using and sprinkle with soy sauce.

6. Return the casserole dish to the oven and bake for 20 minutes until the cheese is brown.

7. Serve immediately with bread or a fresh salad.

Recipe of the Week – 1st February 2016 – Sweet Potato Burgers

  
There are so many different veggie burger recipes and variations available, occasionally I like to try to make something up to see how it works. I’m not particularly keen on trying to replicate a meaty texture or taste – burgers can be much more interesting than that! This recipe is simple and very tasty – the chilli levels can be varied depending on your taste, but I like mine spicy!

Makes 6 Burgers

Ingredients

1 large sweet potato, peeled and diced

1 small onion, finely diced

2 cloves of garlic, crushed

1 red chilli, deseeded and finely diced

5 tbs sunflower oil for frying

1 x 400g can of cannelini beans, rinsed and drained

1 tbs tahini or peanut butter

4 tbs wholewheat flour

1/2 tsp cayenne pepper

Salt and pepper to taste

Method

1. Preheat the oven to 200C. Place the sweet potato cubes on a large roasting tray, drizzle with 2 tbs of the oil and sprinkle with the cayenne pepper. Roast for 25 minutes until soft.

2. In a large bowl mash the roasted and cooled sweet potato and the remaining ingredients (excluding the oil!) together. Combine to form your preferred texture (I like them a bit chunky). Cover and place in the fridge for 20 minutes.

3. Using floured hands, form the mixture into 6 burgers and fry in the remaining oil in a large frying pan until light brown, turning once.

4. Serve in a bun or with spicy potato wedges and a salad.

Recipe of the Week – 27th October 2014 – Parsnip and Sweet Potato Gratin

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This is a really nice warming recipe for the increasingly cold Autumnal days we are getting here in the North of England. The recipe itself is very simple, although it can be modified easily to make it more elaborate using various root vegetables (celeriac works really well), and by adding chilli and additional warming spices such as mace.

Ingredients

2 large parsnips, peeled and thinly sliced
Approx 800g sweet potatoes, peeled and thinly sliced
1 medium onion, thinly sliced
1 tsp ground nutmeg
1 tbs dried thyme
200ml milk
200ml single cream
1 clove of garlic, crushed
Salt and pepper to season
100g grated mature cheddar

Method

1. Preheat the oven to 180°C.

2. Lightly grease a large casserole dish then layer approximately 1/4 of the sweet potato slices on the base. Top with a layer of parsnip slices, onion slices, thyme and a sprinkle of nutmeg. Repeat with a layer of sweet potato and build up until finished with a final layer of sweet potato.

3. Combine the milk, cream and garlic in a jug and season with salt and pepper and pour over the potato mixture.

4. Sprinkle generously with 3/4 of the grated cheese and bake for 45 minutes. Remove from the oven, top with the remaining cheese and serve with a green salad and bread.

Recipe of the Week – 15th September 2014 – Sweet Potato and Runner Bean Gumbo

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This is my attempt at the Louisiana Creole dish Gumbo, with a few tweaks! Traditionally okra is used to thicken and provide colour to the sauce, but I am still working through a glut of runner beans, so these went in instead!

Serves 4

Ingredients

3 tbs vegetable oil
1 onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
2 celery stalks, trimmed and finely chopped
1 tsp each dried thyme and dried oregano
1 tsp cayenne pepper
1 tsp dried oregano
Salt and pepper to season
1 bay leaf
150ml vegetable stock
440g can of good quality chopped tomatoes
200g runner beans, stringed and sliced diagonally
400g sweet potato, peeled and cut into cubes

Method

1. Heat the oil in a large saucepan over a medium heat then add the onion, celery and garlic and sauté gently for 8 minutes until softened.

2. Mix together the seasoning, dried herbs and spices and add to the saucepan with the bay leaf and stir well to coat. Continue to fry gently for 5 minutes.

3. Add the stock and chopped tomatoes and gently bring to the boil.

4. Add the sweet potato cubes and runner beans and continue to cook for a further 15 minutes, until the sweet potato is tender and the sauce is thickened.

5. Serve warm with rice or cornbread, and garnished with fresh coriander.