In a bowl, combine sweet potato and flour. Toss to coat
o 400\u00b0F. Place the sweet potato on a baking pan and
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.
until golden. Add leek and sweet potato. Cook, stirring, for 3-4
Preheat oven to 400\u00b0F. Arrange sweet potatoes on a large baking tray, drizzle with oil and bake for 20-25 mins, until tender.
Pour 1/2 cup boiling water over couscous. Cover with plastic wrap and set aside for 5 mins. Fluff with a fork then toss with sweet potato, spinach and butter. Season to taste. Whisk together vinegar and maple syrup and toss with salad to coat. Top with goat cheese. Serve.
Steam sweet potatoes until tender. Mash well in a bowl. Stir in cilantro, garlic and cumin. Season to taste.
Spread sweet potato mixture evenly on 4 flour tortillas. Sprinkle evenly with feta. Top each with a second tortilla.
Heat some of oil in a large skillet on medium heat. Cook quesadillas in batches 1 min each side, until crisp.
Drain on paper towels. Repeat adding more oil as needed. Cut into quarters and serve with a spinach salad.
Spray sweet potato with oil. Heat a large
Preheat oven to 400\u00b0F. Wrap each beet in foil and roast for 35 mins, or until tender. Let cool slightly then peel and cut in 1/2.
Meanwhile, cook sweet potato in boiling salted water for 10 mins, or until tender. Drain.
Whisk together oil and vinegar. Season then toss with beets, sweet potato, spinach and nuts. Top with goat cheese and parsley.
o a bowl. Add ricotta, sweet potato, spinach and nutmeg to bowl. Season
steam or microwave sweet potato until tender; drain. Place spinach in a medium
Coarsely grate sweet potato; squeeze out excess liquid. Combine sweet potato with breadcrumbs, grated Parmesan
an over high heat. Cook sweet potato and sausages for 10 mins
ven to 400\u00b0F. Toss sweet potato wedges with oil and sea
serving plate with baby spinach leaves.
Add water and
n half crosswise. Cut the sweet potato into large pieces the same
Microwave sweet potato until soft. Run cold water over potato, while peeling skin off. Set aside.
In a skillet, brown the onions and garlic in butter or ghee. Then add sweet potato, garbanzo beans, rose water, hot pepper flakes, turmeric, saffron and salt.
Let mixture cool then add dill, spearmint, parsley, garlic stems and spinach.
Dress with some lemon juice and olive oil.
Garnish with a dollop of yogurt and pine nuts.
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.
Place sweet potato and lentils in a large
Simmer the sweet potato slices in salted water for
ith parchment paper.
Toss sweet potato and oil in a baking