rays with baking paper. Arrange sweet potato on 1 prepared tray and
Combine honey mustard, mayo and poppy seeds; spread onto all bread slices.
Top 2 pieces of bread with sweet potato, red onion, avocado, tomato and alfalfa sprouts; top with remaining bread.
Secure each sandwich with 2 wooden picks and cut in half to serve.
Preheat fan forced oven to 180c (356f).
Whisk eggs with water and herbs; season with pepper and salt; set aside.
Layer sweet potato, red onion and leeks in a pyrex dish or similar (I find that a small square casserole dish works best) and either microwave or heat in oven until sweet potato is soft.
Pour over egg mixture, sprinkle crumbled fetta and capsicum over the frittata evenly.
Bake until set (should be around 10-15 mins).
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.
Preheat oven to 350\u00b0F. Toss sweet potato in a baking dish with half the oil. Season to taste. Bake 15 mins. Add pepper, tomatoes, onion and garlic. Toss with remaining oil and bake 15-20 more mins.
Transfer mixture to a large saucepan. Add stock. Bring to a boil on high. Reduce heat to low and simmer, covered, 15 mins. Puree using a hand blender or food processor. Stir in lentils. Reheat in saucepan. Serve with a dollop of yogurt, basil leaves and crusty bread.
Oil a large frying pan and place over medium heat. Cook curry paste until fragrant. Add steak and cinnamon. Cook until steak is browned all over. Set aside.
Add more oil to pan. Cook onion and sweet potato until onion is translucent. Return beef to pan along with coconut milk and 1/2 cup water. Bring to a boil then reduce heat and simmer for 45 mins, or until meat is tender. Serve.
Place sweet potato in a microwave-safe bowl.
hree minutes saute the sweet potato, red pepper, celery, onion, and carrots.
Thoroughly
eanwhile, combine ground beef, sweet potato, rosemary, onion and garlic in a medium
Cook the rice in a large saucepan of boiling water, uncovered, for about 30 mins or until tender and drain. Rinse the rice under cold water.
Meanwhile, boil, steam or microwave the sweet potato until tender; drain.
For the balsamic dressing, whisk all ingredients in a small bowl.
Place the rice, sweet potato, tomatoes, onion, basil and arugula in a large bowl. Drizzle with dressing; toss gently to combine.
rowning, mix together the diced potato, sweet potato, red onion, apples, and carrots.
Remove
he oil, then add the onion and bell pepper (capsicum) and
dd more if necessary.
Sweet Potato Spanish Tortilla: Turn on the
Peel sweet potato and chop into pieces no
Heat bacon in a medium skillet over medium heat until it releases a little bit of grease, about 1 minute. Add sweet potato, apple, onion, and jalapeno pepper. Cover skillet and cook, uncovered, stirring every 2 minutes, for about 10 minutes. Add ketchup, maple syrup, and Parmesan cheese during the last minute of cooking and toss to coat.
il and heat. Add apple, sweet potato, and onion. Cook 2 minutes, stirring
arge baking dish, mix the sweet potato, 2 tblsp of oil, cumin
Preheat oven to 400\u00b0F. Toss sweet potato in a baking pan with half the oil. Bake 20-30 mins, until tender.
Meanwhile, for the curry, heat remaining olive oil in a large saucepan. Saute pepper, onion and garlic 4-5 mins, until tender. Stir in curry paste and cook 1 min. Stir in tomatoes, beans and vegetable stock. Bring to a boil. Reduce heat to low and simmer, partially covered, 20 mins. Add sweet potato and spinach. Season to taste and serve with rice and tzatziki sauce.
ven to 400\u00b0F. Toss sweet potato wedges with oil and sea
In a bowl, combine sweet potato and flour. Toss to coat