Sweet Potato

Sweet Potato and Apple mash

300-500g Sweet potatoes, peeled and cut in chunks
250-300g Cooking Apples ( or Granny Smiths if you have a small fruit box this week) Peeled, cored and cut into chunks
A Good pinch of sugar
3 Tbsp Water
30g butter
1 tsp Dijon Mustard
Salt and freshly ground pepper

Put the sweet potato in a saucepan of salted water, bring to the boil and simmer for 15 mins or until soft. Drain well, return to the pan and mash until smooth.

Meanwhile, put the apple in a saucepan with the water and a pinch of sugar. Simmer over a low heat for ten mins or until soft. Beat in the butter.

Mix together the potatoes and the apple, stir in the Dijon mustard and season with salt and pepper.


Sweet Potato Rosti

Serves 2-4

400-500g Sweet Potato, peeled
2 tbsp Olive Oil
1 Garlic Clove, Crushed
½ cup Parmesan cheese, grated
Freshly ground black pepper

Preheat the oven to 220C/425F/Gas Mark 7

Cut the sweet potato in thin strips (Julienne). Place the oil, garlic, parmesan and black pepper into a large bowl then add and toss the sweet potato in the mixture to coat as evenly as possible.
Place the sweet potato in a single layer on a baking tray lined with greaseproof paper.
Bake for 15 minutes in the oven until cooked through.

Spiced Roasted Vegetables

Serves 4-6 (any combination of vegetables can be used for this recipe)

0.50 kg potatoes, peeled and cut into chunks
2 medium Beetroot, peeled and halved
3 Carrots, peeled and cut into chunks
1 Sweet Potato, peeled and cut into chunks
2 Parsnips, peeled and cut into chunks
4 sprigs of fresh thyme
1 orange cut in quarters
40 whole cloves
½ teaspoon ground cloves
4 tbsp vegetable oil

Preheat the oven to 200C/400F/Gas Mark 6.
Place the potatoes in a small pan of boiling water and cook for 4-5 minutes, then drain well. At the same time cook the beetroot in boiling water for 5-6 minutes, then drain.
Place the carrots, parsnips and sweet potato along with the potatoes and beetroot into a large roasting tin. Add the sprigs of thyme. Press 10 cloves into the flesh of each of the 4 quarters of orange, and add to the roasting tin. Sprinkle over the ground cloves and drizzle with oil.
Cook for 45 minutes turning occasionally.


Sweet Potato and Red Pepper Soup

Serves 3

1 tbsp Olive Oil
1 Onion, peeled and chopped
1 Garlic Clove, Crushed
350g Sweet Potato, peeled and diced
750ml Vegetable stock
A few thyme sprigs
1 large or 2 small red peppers, cut in half, seeds removed
Salt and freshly ground black pepper
1-2 tbsp lemon juice

Heat the oil in a large saucepan and cook the onion over a low heat until softened, but not browned. Add the garlic and sweet potato, stir and cover and leave for 5-10 minutes. Pour in the stock, add some of the thyme and bring to the boil. Leave to simmer for 15 minutes until the sweet potato has softened.
Meanwhile place the peppers skin upwards under a grill for about 15 minutes or until start to blacken in places. Let them cool and then peel off the skins, cut the pepper into pieces. Add the peppers to the sweet potato pan, turn off the heat and blend until smooth. Reheat the soup, add the lemon juice, salt and pepper and served garnished with a sprig of thyme.