Sweet potato. The versatile cousin (brother?) of the normal potato; it’s like a potato but with benefits. For example, it’s a rich source of dietary fibre and also vitamin A (you want to be able to see in the dark, right?). And has beneficial levels of vitamin C (keeps away colds) and manganese (helps build strong bones). But, and as the name suggests, it also notches up points for its ability to be used in PUDDINGS and SWEET TREATS. Hoorah for the sweet potato!
If you have a sad looking pile of sweet potatoes in your cupboard that could do with some culinary inspiration look no further because we’ve brought you a handy list of 5 ways with sweet potato. We’ve tried them all and can guarantee they’re healthier and super tasty too.
How could we not include sweet potato fries on our list? Easy to make and great as a side or on their own with freshly made guacamole. Scrub them well and leaving their skins on, chop into strips, sprinkle on a pinch of salt and drizzle with a little olive oil or coconut oil. Make them taste even better by adding paprika, cumin, oregano or Rosemary. Bake them in the oven until golden. Another similar alternative to sweet potato chips is sweet potato CRISPS. We especially love The Clean Diary’s recipe for them.
Coarsely grate your sweet potato before mixing with a batter made from egg and flour*. Add in sweetcorn, spring onions, feta, spinach or grated courgette for extra flavour. These make wonderful breakfast options – pre-make them at the weekend and re-heat for fast breakfasts.
* To make the batter (enough for 8 fritters) mix 5 eggs with 200g wholemeal flour, 1/2 cup almond milk (or alternative) and 2/3 teaspoon baking powder.
Soup is one of the easiest and delicious meals to make and sweet potatoes work well as the base, especially as they have a similar creaminess to standard potatoes. Fry some onion, garlic and red and orange peppers before adding in chopped sweet potato, a pinch of cinnamon and nutmeg and vegetable stock. Simmer until soft and then blend. If you fancy something even more flavoursome, roast the vegetables first. It’s a great recipe for throwing in leftover vegetables too.
After more soup inspiration? How about our warming basil and chilli soup with sweet potato by Niki Bakes, perfect for cold winter days?
Swap regular mash potato with healthier sweet potato and serve alongside stews and curries. Cook as you would normal mash potato and add a dash of nut milk for extra smoothness. Throw in herbs such as Rosemary or seeds for taste and texture.
5. Breakfast hash
Sweet potato is so versatile and can be eaten for breakfast, lunch AND dinner. Breakfast hash is so versatile and you can chuck in whatever you’ve got leftover in the fridge. Take leftover roast sweet potato and add it to the frying pan, along with spinach, peas, kale, even chicken or bacon. Top with an egg and enjoy!