n half crosswise. Cut the sweet potato into large pieces the same
Coarsely grate sweet potato; squeeze out excess liquid. Combine sweet potato with breadcrumbs, grated Parmesan
In a bowl, combine sweet potato and flour. Toss to coat
br>To make the sweet potato gratin, layer sweet potatoes in recesses of
or 4 mins on 1 side then flip over and cook
for 2-3 mins each side, or until tender. Transfer to
r until browned on each side. Transfer to a plate.
ins.
To make the sweet potato pancakes, cook potatoes in boiling
Place sweet potato and lentils in a large
oasts for 1 min per side, or until golden brown. Drain
Place sweet potato, corn, egg, parsley and chives in a bowl. Mix to combine. Season with black pepper to taste. Form into 12 flat patties. Dust lightly with flour. Place on a plate lined with parchment paper and chill in refrigerator 10 mins.
Heat oil in a large, non-stick frying pan on medium. Cook patties 3 mins each side, until golden. Serves with tomato or sweet chili sauce.
Scoop the sweet potato flesh out of the skin
r fork to mash the sweet potato until coarsely mashed. Add the
o 375 degrees. Grate the sweet potatoes into medium-sized bowl
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.
killet on medium heat. Cook sweet potato for 5 mins, stirring, until
owl, mix together the eggs, sweet potato, sugar, nutmeg and cornstarch. Season
mins, until tender. Add sweet potato and stock. Bring to a
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.
50\u00b0F
Toss the sweet-potato sticks in 1 tsp of