nd ginger finely.
Slice sweet potatoes into 1/2 inch
Place the sliced sweet potato in the toaster or under the grill until it has cooked through.
Top with the Greek yoghurt and fruit to serve.
arge baking dish, mix the sweet potato, 2 tblsp of oil, cumin
ven to 400\u00b0F. Toss sweet potato wedges with oil and sea
Heat 1 tbsp oil in a large saucepan over medium heat. Cook spices, garlic and chili, stirring, until fragrant. Add potatoes and sweet potato and cook, stirring, for 5 mins. Stir in tomatoes and stock. Bring to a boil then reduce heat and simmer, covered, for about 1 hour, or until potato and sweet potato are tender. Stir in yogurt.
Meanwhile, heat remaining oil in a medium frying pan over medium-high heat. Cook onion, stirring, until browned lightly.
Distribute curry between serving plates. Top with onion and cilantro. Serve.
ith parchment paper.
Toss sweet potato and oil in a baking
Heat oil in a large saucepan over high heat. Saute onion for 3-4 mins, until tender. Add cumin, mustard seeds, garlic and curry leaves. Cook for 1-2 mins, until fragrant. Add stock, sweet potato, 2 cups water, tomatoes, lentils and chili. Bring to a boil, reduce heat and simmer for 35-40 mins, until vegetables are tender. Add spinach and simmer for 1-2 mins, until wilted. Remove from heat and add basil.
Serve curry with rice. Garnish with sliced almonds and basil. Serve papadums and yogurt on the side.
o separate strands; drain. Cook sweet potato in a large saucepan of
an over high heat. Cook sweet potato and sausages for 10 mins
In a bowl, combine sweet potato and flour. Toss to coat
Melt butter in a large skillet on high heat. Cook tofu 4-5 mins, turning, until golden all over. Transfer to a plate lined with paper towel. Set aside.
Cook onion, garlic, ginger and chili pepper in same pan 4-5 mins, until lightly golden. Stir in spices. Cook 1 min, until fragrant.
Add sweet potato, stock and cashews to pan. Bring to a boil. Reduce heat to medium. Simmer, covered, 10-15 mins, until potato is tender.
Return tofu to pan with sugar snap peas. Cook 1-2 mins, until heated through. Serve with couscous and lemon wedges.
Preheat the oven to 350\u00b0F. Line a baking pan with parchment paper. Place sweet potato on pan. Drizzle with oil and sprinkle with seeds and spices; toss to coat in spice mixture. Roast, turning occasionally, for 20 mins or until sweet potato is tender.
Meanwhile, cook lentils in a saucepan of boiling water for 20 mins or until tender. Rinse under cold water. Drain.
Combine sweet potato, lentils, onion, spinach, cilantro, mint, and lemon peel and juice in a large bowl; toss to combine. Season to taste.
br>To make the sweet potato gratin, layer sweet potatoes in recesses of
arge saucepan on medium. Cook sweet potato and pepper 3-4 mins
until golden. Add leek and sweet potato. Cook, stirring, for 3-4
Squeeze excess moisture from zucchini. Transfer to a bowl with sweet potato, breadcrumbs, egg, onion and Parmesan cheese. Season to taste and mix. Shape evenly into 4 patties. Refrigerate 15 mins.
Heat oil in large nonstick skillet on medium heat. Dust patties in flour, shaking off excess. Cook 3-4 mins each side, until golden. Drain on paper towels.
Serve in rolls with arugula, tomato slices and beet relish, if desired.
mins, until tender. Add sweet potato and stock. Bring to a
eturn lamb to pan. Add sweet potato and dates. Cover and transfer
Heat a large nonstick frying pan over high heat. Cook chorizo for 1-2 mins, until fat renders. Remove from pan and set aside.
Saute onion in rendered chorizo fat for 2-3 mins, until tender. Add sweet potato, tomatoes, chickpeas and chicken stock. Bring to a boil then return chorizo to pan. Reduce heat to low and simmer, covered, for 15-20 mins, until sweet potato is tender. Season to taste. Sprinkle with cilantro to serve.
over with foil.
Combine sweet potato, egg and flour and stir