Sweet Potato Crisps

These sweet Potato Crisps make a delicious veggie snack and are great in the kids lunch box instead of boring crisps. It is a little hard to get them crispy but keep your oven low and wait until the edges are tinged with brown, but don’t let them go too far!

Sweet Potato Crisps

1 small sweet potato

Extra virgin olive oil

Sea salt

Heat oven to 160C fan. Slice the sweet potato thinly. The slices must be evenly cut so that they cook evenly. A mandolin is great for this. Toss with the olive oil and lay out on a lined baking sheet. Roast for 15-20 mins until crisp. Sprinkle with salt. Leave to cool.

Chilli Con Carne with Roast Sweet Potato Chips

I have got obsessed about sweet potatoes, sour cream and sweet chilli sauce. It is more of a snack though, and not exactly a meal, so I decided to turn it into one.

Chilli Con Carne with Roast Sweet Potato Chips

Olive oil

1 large onion

1 red pepper or a few sweet baby peppers

2 garlic cloves, peeled

1 tsp spicy chipotle paste

1 tsp ground cumin

500g lean minced beef

400g can plum tomatoes

1 tsp dried oregano

410g can red kidney beans

Sea salt and freshly ground black pepper

Soured cream, to serve

Roast Sweet Potato Wedges

Prepare your vegetables. Chop 1 large onion into small dice. Cut the red pepper in half lengthways, remove stalk and seeds and then chop. Peel and finely chop 2 garlic cloves.

Put a heavy based saucepan on the hob over a medium heat and add some oil and the beef.. Add the oil and the onions and cook, stirring fairly frequently, for about 5 minutes, or until the onions are soft, squidgy and slightly translucent. Tip in the garlic, red pepper and cook for a further 5 minutes or so. Add the ground cumin and chipotle sauce. Give it a good stir, then leave it to cook for another minute. Add the tomatoes and break up with a wooden spoon. Rinse out the tin with half a tin of water and add that too. Drain the beans and add too with the oregano. Add a teaspoon of salt and a teaspoon of pepper. Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for an hour or two. (At this stage, you can tip the whole lot in a slow-cooker). You should check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.

Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving.

Serve with soured cream and sweet potato wedges. Or why not try as a filling for a baked sweet potato!

Baked Sweet Potatoes with Sour Cream and Sweet Chilli Sauce

I cant believe that I never thought of baking a sweet potato. How many sweet potato recipes I must have made over the years and I never thought of just putting them whole in the oven and removing them an hour later. That’s it. Healthier than a normal potato, they bake perfectly, and are a stunning deep orange when you cut them open. But what to serve them with? Well, Chilli con Carne would be lovely, or Spicy Black Bean Chilli, but both involve quite a lot of work. I was thinking more on the super quick and simple baked potato fillings – baked beans, grated cheese, tinned sweetcorn. But none of those sounded at all nice with a sweet potato. So I turned to my absolutely favourite accompaniment of all, the unassuming sounding but totally delicious combination of sour cream with sweet chilli sauce. It was perfect!

Baked Sweet Potatoes

Wash your sweet potatoes and dry well and place on a baking tray lined with baking parchment. Cook in a pre-heated oven for about one hour depending on size. They are cooked when you can easily squeeze them. Remove, cut open and sprinkle with a little sea salt.

Roast Sweet Potato, Chorizo and Red Pepper Salad

And finally for this week, another recipe full of sun-shine. Grilling your peppers may be a bit of a hassle but it is well worth it for the fabulously, smoky flavour that infuses with their natural sweetness.

Grilled Red Peppers

Add some spicy chorizo, roast sweet potato and coriander and you have a delicious salad which will brighten up any meal.

Sweet Potato, Chorizo and Red Pepper Salad

Sweet Potato, Chorizo and Red Pepper Salad

Serves 2

2 sweet potatoes, diced with skin on

Extra virgin olive oil

1 tsp. of ground cumin

A pinch of cayenne pepper

200g chorizo, diced

2 red peppers

Small bunch coriander, freshly chopped

Salt and freshly ground black pepper

Sherry Vinegar

Salad leaves, rocket, baby spinach or watercress

Preheat the oven to 180C/350F/gas mark 4. Toss the sweet potatoes with 1 tbsp. oil and the spices and transfer to a baking sheet. Roast for about 30 minutes, turning occasionally.

Meanwhile, roast your peppers. You can do them on a griddle, under the grill, on a BBQ, in a very hot frying pan or even straight in the flame of the gas. You need to char all the sides until black. This give the pepper a delicious smoky taste and also makes it very easy to remove the skin. When charred put in a bowl covered with clingfilm or into a piece of sealed tupperware. This will make the peppers steam and makes removing the skins even easier. When cool enough to handle, slip of the skins and remove the stalk and skins. Tear into strips. Heat the rest of the oil in a frying pan and fry the diced chorizo until cooked. Deglaze with a splash of sherry vinegar. Add a glug of good olive oil to make a dressing. Mix the chorizo with the cooked sweet potatoes, red peppers and coriander and gently stir through the salad leaves to dress. Check the seasoning and serve.

Sweet Potato, Chorizo and Red Pepper Salad 2

Turlu Turlu

Good to my word, I tried out a fresh tomato sauce, just to see how it turned out. As far as I know, there are two schools of tomato sauce. The Italian version which consists of no more than olive oil, garlic and tomatoes and maybe a little basil, or the French version which can contain pretty much anything. I believe that this is because the Italian version relies heavily on superb ingredients, including very good tinned Italian plum tomatoes, so I decided to opt for the French. I used some onion, celery and garlic in my base, sweated down with olive oil and I added some wild dried Oregano. The results where certainly good enough for this week’s recipe of Turlu Turlu. This is a sort of Turkish Ratatouille, and just the sort of recipe I love. It literally means hotchpotch and can incorporate any number of different vegetables mixed with chickpeas, tomato sauce and lots of herbs. It is a great use up dish and I had a whole array of vegetables in the bottom of my fridge, which all went in, including beetroot, parsnips, red onions, red peppers, courgettes, sweet potatoes, fennel and carrots and of course, the tomatoes. But you could have added potatoes, squash, green peppers, cauliflower, aubergine or any other vegetable you have to hand.

veg for Turlu Turlu

This recipe seems a little more complicated than it is, but only because I insist on separating the vegetables up which cook better on their own. They need a lot of room and different times and this way, all your vegetables are perfectly roasted. It is worth the effort.

As for my tomato sauce – I am not sure it was good enough to just serve on its own with pasta but I will keep working on it and let you know how I get on.

Turlu Turlu 2

Turlu Turlu
Serves 4
1 red onions, cut into into 8 wedges through the root
1 large red bell pepper, de-seeded, and cut into large bit-sized chunks
1 head fennel, cut into into 8 wedges through the root
1 sweet potato, peeled and cut into large bit-sized chunks
1 parsnip, peeled and cut into large bit-sized chunks
A few beetroot, peeled and cut into large bit-sized chunks
3 courgettes, cut into 1cm slices, slightly on the diagonal
sea salt
freshly ground black pepper
extra-virgin olive oil
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon dried chili flakes, or to taste

For the sauce
6 Large ripe tomatoes
3 garlic cloves, chopped
1 stick celery, finely chopped
2 small onions, finely sliced

1 tin chickpeas, drained
Freshly chopped coriander
Freshly chopped parsley

Preheat the oven to 200˚C. Toss the red onion and red pepper with some coriander, cumin, chilli flakes, salt, black pepper and olive oil. Tip onto a tray and put in the oven. Toss the fennel with some coriander, cumin, chilli flakes, salt, black pepper and olive oil. Tip onto a tray, making sure as much surface area as possible is in contact with the tray and put in the oven. Combine the root vegetables – parsnips, beetroot and sweet potato. Toss with some coriander, cumin, chilli flakes, salt, black pepper and olive oil. Tip onto a tray and put in the oven. Toss the courgettes with some coriander, cumin, chilli flakes, salt, black pepper and olive oil. Tip onto a tray, make sure as much surface area as possible is in contact with the tray and put in the oven. You will have to check your veg regularly, and rotate veg to ensure even cooking, When your veg are cooked and a little caramelised remove them. Each tray will slightly different time. Meanwhile make your sauce. Sauté the onion and celery slowly in plenty of olive oil, for a s long as possible. Meanwhile, put a large saucepan of water on to boil. Cut a small cross in the top of your tomatoes. Add them to the pan of boiling water and boil for 1-2 minutes, until the skins begin to come away. Remove them with a slotted spoon and plunge them into a bowl of cold water. Remove the skins and roughly chop. Add the garlic to the onions and fry a minute more before adding the tomatoes. Cook down gently until the tomatoes have completely dissolved, Season with salt and pepper and oregano. Puree with a hand blender.

Just before your final tray of veg is ready, add the chickpeas and tomato sauce to the tray and return to the oven for 5 minutes. Then remove and add all your veg together. Stir gently to avoid mushing up the veg. Allow to cool slightly before adding your herbs. Serve warm or room temperature.

Turlu Turlu 3

Spicy Thai Red Curry Sweet Potato and Coconut Soup

As I said, I have been really ill. I had a serious bronchial, chesty cough and felt really under the weather and I really do believe that you crave what is good for you. Along with my desperate craving for chocolate, I had a yearning for Thai Spicy Sweet Potato Soup.

I know that it is fairly obvious to long for something hot and warming when are ill and we all know that chillies are great for colds. They are known to act as a decongestant, expectorant and pain reliever all at once. But I think it was the Galangal or Ginger, in my homemade red curry paste, along with the mix of fresh and vibrant other herbs and spices, that I was really craving. I could not believe it when I looked up its health benefits, and along with many other great things, Galangal and Ginger are proven to reduce respiratory problems. They are a natural expectorant, are effective in removing mucus from the throat and lungs and combating various respiratory problems such as colds, coughs, flu, bronchitis, asthma, and shortness of breath.

sweet potatoes 3

As for sweet potatoes – super high in vitamins C and A as well as B6, magnesium and potassium they also are packed with anti-oxidants and act as a powerful anti-inflammatory.

So once again, I have effectively self-medicated myself,  with nothing more than a delicious bowl of soup.

Spicy Thai Red Curry Sweet Potato and Coconut Soup

Spicy Thai Red Curry Sweet Potato and Coconut Soup
This red curry paste is really delicious and you will probably have quite a bit left over. If you love fresh coriander like I do, it may not be so much red, as green. The paste will keep in the fridge for about a week, or freeze it in an ice cube tray and use it as you need.

1-2 tbsp coconut oil
2 medium onions, peeled and roughly chopped
750g (2 medium sized) sweet potatoes, peeled and roughly chopped

Red Curry paste
2 tsp. ground cumin
2 tsp ground coriander
4 red birds eye chillies, roughly chopped
2 sticks lemon grass, roughly chopped
6 fresh Kaffir lime leaves, roughly chopped
Large chunk of galangal (or ginger), peeled and roughly chopped
4 garlic clove, peeled
1 tsp. salt
Small bunch fresh coriander, roughly chopped
2 tbsp. Naam Pla (fish sauce)
1 small can 400ml coconut cream
1 tbsp. coconut oil

1 lime

Heat the coconut oil in a large saucepan. Add the onion and cook gently for 5-10 minutes until soft and translucent. Add the sweet potatoes and cook for another 10 minutes or so. Meanwhile put all the ingredients for the red curry paste in a beaker and blend with a hand blender until smooth. Add a little coconut water from the tin of coconut milk to help achieve a smooth paste consistency. Add a large tablespoon of the curry paste to your saucepan and fry for a few minutes. Just cover the sweet potatoes with water and add a large teaspoon of salt. Simmer for about 30 minutes until the sweet potato is completely soft. Remove from the heat and whiz up the soup with the hand-blender. Check seasoning and add more curry paste if required and cook for a minute more.  Add the coconut milk and re-heat. Do not re-boil as it will kill the taste of the coconut milk. Add a squeeze of lime if you like.

Spicy Thai Red Curry Sweet Potato and Coconut Soup 3

Spicy Sweet Potato & Black Bean Burgers with Avocado

When I was an art student I was. quite predictably some may say, a vegetarian for a few years. I loved cooking at home huge stir-fries and lentil dishes which were cheap and filling. We had a couple of the first vegetarian cafes in Brighton as well but I have to admit, my favourite treat was a Spicy Bean Burger from Wimpy. In those days we even had an old fashioned eat-in Wimpy restaurant in Brighton, with waitress service, so you could make quite an outing of it.

I wanted to recreate my own, but I still have a glut of sweet potato so I decided to add them too. I used my adobo sauce from my Spicy Chipotle Maple Roast Sweet Potato and Brussel Sprout Grain Bowls in the mix and also made a Chipotle mayonnaise to go in my burger, balanced out with some cool, refreshing avocado and I dare say, it was probably a damn sight better than the Wimpy one I so fondly remember.

Spicy Sweet Potato & Black Bean Burgers 2

Spicy Sweet Potato & Black Bean Burgers with Avocado
Makes 4
500g / 2 sweet potatoes
350g drained black beans
1 red onion, finely diced
1 tbsp homemade Adobo sauce
1 small bunch fresh coriander, chopped
Sea salt and freshly ground black pepper
High quality vegetable oil or coconut oil
4 hamburger buns (optional)
2 avocados
2 tablespoons mayonnaise
2 tsp homemade Adobo sauce
Polenta flour
Optional other fillings – lettuce, tomato etc

Roast the sweet potatoes: Preheat the oven to 200C. Slice the sweet potatoes down the centre lengthwise. Place the sweet potatoes cut side up on a baking sheet. Drizzle with olive oil, salt and pepper and roast until they yield to a gentle squeeze, 30 to 40 minutes or longer. Once the sweet potatoes are cool enough to handle, remove the skin (it should pull off easily).

Meanwhile fry the onion in a little oil until translucent. Add a big tablespoon of Adobo sauce and fry for a minute more. Add the black beans and salt to taste, and mash with a potato masher. Add the sweet potato and mix well.  Add the chopped coriander and check seasoning. You can now chill the mix or carry straight on, it is up to you. Shape the mix into 4 patties. You can use polenta flour to help if you like.

Pan fry the burgers: (If you chilled the mix, turn on your oven to 180C) Heat 1 tablespoon oil in a large heavy bottomed frying pan over medium heat. When it’s hot, place the burgers in the pan, leaving enough room to flip them. Cook for 4-5 minutes until browned on the bottom and flip. If your mix is cold, put the frying pan in the oven and cook for 15 minutes or so until hot all the way through. I you did not chill the mix, then just turn the hob heat right down and cook gently for 10 minutes or so.

Meanwhile stir the mayonnaise in with the Adobo sauce and serve a big dollop on each burger.

(Toast the buns (optional): Place the buns on a baking sheet, cut sides up, and bake until lightly toasted, about 2 to 3 minutes)

Serve with your favourite fillings – avocado, lettuce, tomato etc

Roast Sweet Potatoes

Spicy Chipotle Maple Roast Sweet Potato and Brussel Sprout Grain Bowls

Do you know what a “Grain Bowl” is? No, neither did I. Turns out it is a quick and easy, one-dish meal, which contains one or a variety of grains. In England I guess this is just called “Lunch” but in America, where they simply have to invent a name for everything, they are very big as part of a healthy, well-balanced diet .

The basic idea is you pick a grain – brown rice, Freekeh, quinoa, Farro or couscous.

Add salad or leafy greens – anything from raw kale, spinach, rocket, radicchio or salad leaves. Not too much apparently, as then it is a salad and not a grain bowl!

Add cooked seasonal vegetables– roast beetroot, squash, sweet potato, cauliflower, broccoli or Brussel sprouts for example.

Add protein – fish, chicken, beans, chickpeas, edamame or an egg, poached, fried or hard boiled.

Add dressing or a sauce – a basic vinaigrette or a themed dressing such as Asian, Moroccan or Thai. Use ingredients such as Harissa, curry pastes stirred into yogurt or mayonnaise, coconut milk, miso and lots of herbs and spices.

Add garnishes – toasted nuts, seeds, crumbled cheese, avocado, broad beans or crispy bacon.

So as you can see, the possibilities are endless. My fridge though is packed with sweet potatoes and Brussel sprouts so this seemed a good place to start.

My choice of grain was cous cous although I am a great fan of Farro too. I am off quinoa ever since I discovered that it comes with a heavy environmental footprint. Due to the huge rise in demand, Bolivians can no longer afford to buy Quinoa, as its price is now so over inflated, and as a result they are starving. The demand has also resulted in decreased soil fertility and erosion due to over farming. I don’t know all the ins and outs, but quite frankly I can survive without it. For those who require a gluten free option, try the less popular, and therefore less destructive, Amaranth. But for now Quinoa, along with unsustainable Palm Oil, which is threatening the future of Orangutans, has joined my list of avoided products.

My sauce is based on the Spanish Adobo sauce. It turns up all over the Americas too, in various guises. I opted for a smoked Chipotle chilli, which is my favourite and ready available, and I was really pleased with the outcome. The combination of chilli, garlic, ginger and cumin is one that I use so often, that I know that I will be using this recipe all the time. In fact, I used it again this week in my Spicy Sweet Potato and Bean Burgers.

Spicy Sweet Potato and Maple Roast Brussel Sprouts

I have never tried roasting Brussel sprouts before. I never thought they would work, but I was wrong. The combination of the Brussel sprouts roast with sweet potato, maple syrup and my home made Adobo sauce was enough to convince me that I will be making this again too!

Finally, my garnish was Crispy Roast Chickpeas. They are an old favourite, though I have never used them in a grain bowl before. Up until now I just put them on a salad!

Adobe Sauce
4 or 5 Smoked Chipotle Chillies (soaked in water)
Large knob of ginger
2 cloves garlic (peeled)
2 tsp ground cumin
½ tsp salt
2-3 tbsp olive oil

Peel the ginger by scrapping off the skin with a teaspoon, roughly chop and put together with all the other ingredients. Whiz up with a hand blender. Add a little water if necessary to get a smooth paste.

Spicy Sweet Potato and Maple Roast Brussel Sprout Grain Bowls 2

Spicy Chipotle Maple Roast Sweet Potato and Brussel Sprout Grain Bowls.
200g Brussel sprouts, stems trimmed and cut in half
1 tablespoon maple syrup
1 teaspoon Adobo sauce (more if you like it spicy)
½ small sweet potato, peeled and cut into 1 cms chunks
Sea salt
Freshly ground black pepper
1 tablespoon coconut oil
100g whole wheat couscous
Wild Rocket

½ lemon
Extra virgin olive oil

1 tbsp Mayonnaise (leave out for vegans)
1 tsp Adobo sauce

Preheat the oven 200C. Line a baking sheets with parchment paper. Toss the Brussel Sprouts and sweet potato with the maple syrup, Adobo, a little salt and pepper and coconut oil. (If you keep your coconut oil in the fridge like I do you might want to melt it in the microwave for a minute or two.) Spread on the sheet. You can add your chickpeas (see recipe below) at the same time. Check the veg and chickpeas regularly and move round the trays if necessary to ensure even cooking. The Brussel sprouts are done when they are turning golden brown and beginning to caramelise.

Meanwhile put your cous cous in a bowl with a little salt and olive oil. Mix well and cover with boiling water. Leave to sit for 15 minutes.

Make a dressing from the juice from the lemon, some olive oil and a pinch of salt. Whisk well. Dress your salad leaves with the lemon dressing and put in the bottom of your bowl. Fluff up your cous cous with a fork and add the roasted vegetables. Check seasoning and pile on top of the rocket, finally scatter the roasted chickpeas on top. Mix the mayonnaise with a little more Adobo sauce and let it down with water until you have the consistency of single cream. Drizzle over the salad.

Crispy Roasted Chickpeas

Crispy Roasted Chickpeas
I’m really love these with all sorts of seasoning but anything with chilli lends itself particularly well. Check out Seasoned Pioneers for some of their spice mixes such as Cajun or Creole Spice Blend, Thai Seasoning Blend, Fajita Seasoning or Baharat or Ras-el-Hanout but smoked paprika is good too.

One 15-ounce can chickpeas
2 tablespoons olive oil
Spice blend of your choice

Preheat oven to 200C.
Drain the can of chickpeas in a strainer and rinse with water for a few seconds to clean. Shake the strainer to rid of excess water. Lay paper towel on a baking sheet, and spread the chickpeas over. Use another paper towel to gently press and absorb the excess water. Roll around with the paper towel to also remove the thin skin where possible. Toss with olive oil and salt and roast for 25-35 minutes until the chickpeas are a deep golden brown and crispy. If they are not cooked enough they will go soggy but make sure that they do not burn. Season with spice blend whilst still warm.

Spicy Sweet Potato and Maple Roast Brussel Sprout Grain Bowls 3

Sweet Potato & Harissa Soup with Braised Kale and Pinenuts

This week I started with a medium veg box original. There was one main reason for this. This is the box I will be using for my SuperClub menu on Thursday this week and I thought I could use this blog to fine-tune some of the recipes I will be cooking. I have to admit that sometimes even I struggle to constantly think up new recipes with the same veg and they are often just variations on a theme. The combination of Sweet Potato and Kale is a classic. Quite frankly, you could not eat a two ingredients which are better for you, especially during Winter. Kale is one of those veg that actually tastes good for you. It is no surprise that it is one of the most nutritionally dense foods on the planet.

But sweet potatoes are a different kettle of fish and it always amazes me is how good they are for you. You cannot believe that something that tastes so, well …. sweet, could do you any good, but they too pack a powerful nutritional punch. They have got over 400% of your daily needs for vitamin A in one medium sized sweet potato as well as loads of antioxidants vitamin C and E, beta-carotene, fibre & potassium. They have got more grams of natural sugars than regular potato but more overall nutrients with fewer calories.

The combination of the two together, the slight bitterness of the kale which counteracts the sweetness of the sweet potato is a perfect marriage and I have cooked countless hashes and soups, usually with the addition of some chorizo to add a spicy, smoky depth. But the superClubs are vegetarian so I had to think again. My first notion was a Moroccan influenced soup with smoked paprika and harissa to add a kick. But I could not make up my mind whether it should be chunky or smooth. Obviously I wouldn’t want to puree the kale and but sweet potato is great both ways.

Like the sweet potato itself, I wanted to create a soup, which maybe a little unpromising to look at, but was so delicious that you could not believe how good it was for you. So I opted for a smooth, creamy, thick soup with kale braised in garlic, which you can just stir through at the end. I hope I have succeeded.

Sweet Potato Soup

Sweet Potato & Harissa Soup with Braised Kale and Pinenuts

You can substitute spinach or chard for the kale in this recipe. Harissa varies in heat enormously in different makes so add cautiously. You can always add more. My favourite is Rose Harissa available from Waitrose.

Serves: 6
2 onions
4 cloves garlic, 2 grated and 2 very thinly sliced
2 sweet potatoes
Couple of large handfuls of kale
Extra Virgin olive oil olive oil
1-2 tsp ground cumin
1-2 tsp smoked paprika
1-2 tsp. Harissa
Sea Salt and freshly ground black pepper
A handful of pinenuts lightly toasted in the oven

Peel the sweet potatoes, then slice them into ¼-inch thick rounds. Wash the spinach and thinly slice the leaves; reserve.
Peel and thinly slice the onions and in a large, heavy-bottomed pot, heat 2 tablespoons olive oil over medium high heat. Add the onion and sauté for 5 to 7 minutes, until soft. Add the grated garlic, some cumin and smoked paprika and cook a minute, stirring constantly. Add the sweet potatoes and cover with water. Add a good pinch of salt and pepper and simmer over medium-low heat for 20 to 25 minutes until sweet potatoes are completely soft. Top up with water if necessary.

Meanwhile strip the kale from its stems and put a pan of salted water on to boil. When the water is boiling, add the kale and cook for 2 minutes or so before removing the leaves with a slotted spoon. Lay out the leaves to cool on a clean, dry tea towel. When cool, use the tea towel to squeeze out any excess water and roughly chop the kale. Heat some olive oil ain a saucepan and fry the garlic slithers until light golden brown. Add the kale and a little salt. Stir well and remove from the heat. Check for seasoning.

Add a teaspoon of harissa to the soup and puree with a hand-blender. Taste and add more salt, pepper, cumin, smoked paprika or harissa to taste. Serve in bowls with a handful of kale in each bowl and the pinenuts sprinkled on top and a drizzle of olive oil.

sweet potatoes 2

Sweet potato Gratin

Next up to tackle in the box this week was sweet potatoes The kids love sweet potatoes just because, as in the name, they are so sweet. I often make them Sweet Potato Chips but I wanted to find something new. This gratin turned out to be really delicious. If it is a dish for the whole family, I always like to add something to try and counteract the sweetness and would naturally reach for the chilli but I restrained myself here for the kids’ sake and just added some super savoury rosemary and a hint of smokiness with the paprika. I served it up with some sausages for dinner and let’s just say – there was none left!

Sweet Potato GRatin

Sweet Potato Gratin
1 kilo sweet potatoes (about 3-4) peeled and sliced into ¼ cms slices
500mls double cream
5 sprigs of rosemary, stripped from stems and very finely chopped
2 cloves garlic
Sea salt and freshly ground black pepper
Smoked paprika
50g parmesan cheese

Add the cream, rosemary and garlic to a heavy bottomed saucepan and gently simmer for half an hour or so, whilst you prepare the sweet potatoes. A mandolin in good for slicing the sweet potatoes but mind your fingers. Layer the slices into a gratin dish. Pre-heat the oven to 170 C. Remove the cream from the heat and mash in the now soft garlic cloves. Season well with plenty of salt, freshly ground black pepper and smoked paprika, to taste. Pour over the sweet potatoes and cove with tin foil. Bake in the oven for about 30 minutes until a knife easily inserts into the middle. Sprinkle over the Parmesan cheese and return to the oven to brown.

Sweet Potatoes