Tag Archives: sweet potato

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


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


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


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


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


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)


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


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


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

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.


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


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

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


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


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.

Recipe of the Week – 7th July 2014 – Marrakech Sweet Potato Curry

After a very busy week at the cafe I fancied trying something new that was relatively easy to make, and yet filling and tasty. I’m a big fan of Moroccan cuisine and this recipe is one I have modified to take into account the glut of sweet potatoes I had in my fridge! This also worked well with some smoky tomato chutney and flatbread.

Serves 6


4 sweet potatoes, peeled and cubed
1 red and 1 orange pepper, deseeded and roughly diced
1 medium aubergine, cubed
2 carrots, peeled and chopped
2 onions, chopped
1 green chilli, finely chopped
8 tbs olive oil
3 cloves garlic, minced
1 tbs medium curry powder
1 tsp ground cinnamon
1 tbs sea salt
1 tsp cayenne pepper
2 tsp sweet smoked paprika
1 x 400g tin chickpeas, drained
4 tbs flaked almonds
1 courgette, sliced
2 tbs sultanas
300ml orange juice


1. Gently heat half of the oil in a large saucepan and add the sweet potato cubes, the aubergine, peppers, carrots, onion and chilli. Gently sauté for 5 minutes, stirring regularly.

2. In a separate smaller saucepan add the remaining oil and the garlic, curry powder, cinnamon, cayenne, paprika, salt and pepper and again gently sauté for 5 minutes, ensuring the spices do not burn.

3. Add the spice mixture to the vegetables then add the chickpeas, almonds, courgette, sultanas and orange juice. Stir well, then cover the pan and simmer gently for 15-20 minutes.

4. Garnish with freshly chopped coriander and serve with freshly cooked rice, flatbreads and chutneys.