Sweet Potato Recipes - www.sharingourfoodadventures.com (2024)

Ingredients

• 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

Method

1. Preheat the oven to 200C/180C fan/Gas 6.
2. 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.
3. 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.
4. 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.

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Ingredients

• 4 medium sweet potatoes
• 1 tbsp olive oil
• 1 sprig rosemary, leaves stripped off stem
• 150g mini chorizo
• Salt & pepper
• Optional: Smoked Paprika

Method

1. Preheat oven to 200C/180C/Gas6. Peel the sweet potatoes and chop into equal sized wedges.
2. Spread out on a baking sheet, drizzle over oil then give them a good shake to coat them.
3. Sprinkle with rosemary leaves, dot the mini chorizo sausages around and season with salt and pepper. Roast for 15 minutes.
4. 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.

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Ingredients

• 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.

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).
6. 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.
7. 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.

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