Just what we need at this time of year – Crispy, golden Sweet Potato recipes – healthy, colourful and everyone seems to look forward to them. They are often included in that group of foods named ‘Wonderfoods’ – foods that will help our immune systems as well as as appealing to our tastebuds. So in this post, I will be giving you 3 particular Sweet Potato Recipes to enjoy. Even better, I am going to be growing Sweet Potatoes in my new Kitchen Garden as they are now available as plants from most of the seed and plant companies, such as Thompson and Morgan . Love the look of the Sweet Potato Bake recipe – so crunchy and crispy, and it’s good for us!!
Sweet Potato Bake Recipe
The Sweet Potato Bake recipe is by Thomasina Miers who came to fame on Masterchef, and then went on to open Wahaca, a restaurant specialising in Mexican food in London. I've always loved her recipes, and this one, taken from the Good Food Channel, looks golden and incredibly tasty.
- 500 g sweet potatoes, chopped into large chunks
- 2 red onions, cut into wedges
- 80 g habanero chilli sauce, such as Wahaca Sauce
- Pinch of dried thyme
- 2 tbsp olive oil
- 100 g feta cheese
- Preheat the oven to 200C/180C fan/Gas 6.
- Place all of the ingredients, minus the feta cheese, into a bowl and using your hands, mix to coat with the sauce and the olive oil. Season with salt and pepper.
- Tip the ingredients onto a baking tray and bake in the oven for 35 minutes, or until the potatoes are cooked through and golden brown.
- Crumble the feta cheese on top of the potatoes and pop back into the oven for 5 minutes, or until the feta is golden and bubbling.
This next Sweet Potato recipe is a fun one to have as a quick snack or as a side dish. The wedges look great in little tubs like this, or even in chunky glasses. Just perfect for any time of year, but especially in the colder months to warm you up.
Sweet Potato Wedges with Chorizo Recipe
This Sweet Potato Wedges with Chorizo is a brilliant snack or a tasty side dish. It can be adapted for Vegetarians by omitting the chorizo - just add an extra tablespoon of oil and a generous sprinkling of smoked paprika before putting in the oven. These wedges would be great with a big, colourful mixed salad.
- 4 medium sweet potatoes
- 1 tbsp olive oil
- 1 sprig rosemary, leaves stripped off stem
- 150g mini chorizo
- Salt & pepper
- Optional: Smoked Paprika
- Preheat oven to 200C/180C/Gas6. Peel the sweet potatoes and chop into equal sized wedges.
- Spread out on a baking sheet, drizzle over oil then give them a good shake to coat them.
- Sprinkle with rosemary leaves, dot the mini chorizo sausages around and season with salt and pepper. Roast for 15 minutes.
- Take out of oven and give them another shake (turn over if crisp on top side) - return to the oven and roast for a further 15 minutes until the wedges are tender and crisping at the edges. Serve piping hot.
I just love the look of this next Sweet Potato Recipe. It looks comforting, colourful and what’s even better is that is it full of foods to give us energy and it tastes great. Ideal at this time of year, or at any time of year. It’s taken from the Good Food Channel.
Sweet Potato and Broccoli Hash Recipe
Writing up this Sweet Potato and Broccoli Hash recipe, at 6.30am on a very dark morning, I am absolutely starving, and just long for a plateful of this brilliant hash, topped with a perfectly poached egg, the runny yolk dripping down onto the crunchy sweet potato cubes, and the sweet tender stem broccoli. What could be tastier, and, unbelievably, healthy as well!
- 750g sweet potatoes, peeled and cubed
- 200g tenderstem broccoli, halved widthways
- 1 tbsp olive oil
- 6 rashers of dry cure streaky bacon, cut into pieces
- 1 red onion, thinly sliced
- 4 eggs, poached (or fried), to serve.
- To make the hash, steam the sweet potatoes for 10 minutes. Add the Tenderstem broccoli to the sweet potatoes and cook for a further 4 minutes until both vegetables are just tender.
- Meanwhile, heat the oil in a large non-stick frying pan and fry the bacon and onion for 5 minutes until the onions have softened.
- If you are going to poach your eggs, bring a pan of water, (with a dash of vinegar) to the boil then turn down to a fast simmer.
- Add the sweet potato and Tenderstem broccoli to the frying pan, pat down with a wooden spoon and cook for 10 - 15 minutes, stirring once or twice to break up the golden crust that forms on the bottom.
- Crack your eggs and gently drop into the pan of simmering water - poach just for 3 or 4 minutes until the whites have reformed into the solid state and the yolks look set (it's always a gamble, and it depends how firm you like your eggs).
- If frying your egg, once the sweet potato cubes look crispy and golden, keep the hash in a warm oven whilst you add a bit more oil to the frying pan and fry your eggs.
- When all is ready, spoon the golden hash onto warm plates and top each serving with an egg. Just sit back and enjoy this comforting dish.
Well, I hope you enjoy these Sweet Potato recipes – I know that as soon as Erik reads these on our blog, he’ll want to get cooking. Even better will be when we have grown our own Sweet Potatoes, which will hopefully begin this year. I’m betting that Erik will choose the Sweet Potato and Broccoli Hash recipe, with a Poached Egg sitting majestically on the top, just waiting for someone to nick the top and let that lovely yellow yolk run down and mix with the crunchy golden hash. Ummmm! Want it now!!