Sweet potato is the ideal summer vegetable. The diversity of the potato is elevated by sweet potato, from the cooking method, the flavour paring and the texture all offering such variety. Here are three go-to recipes we cannot get enough of this summer.
Shakshuka Sweet Potato
Jacket potatoes, kumpir and potato bowls are a long-time lunch go-to for a fulfilling but healthy lunch. They’re adaptable, paired with a range of different vegetables, cheese and sauces. As for shakshuka… who can argue, it’s perfection! So we’ve combined the two in a jacket potato bowl which means clean, easy cooking AND hardly any clean up!
- 1 sweet potato
- 1 egg
- 2 tablespoons olive oil
- 1/2 tin cherry tomatoes
- 1 small red onion diced
- 1/2 red capsicum thinly sliced
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon chilli powder
1. Roast the sweet potato in a 180C oven for 45 minutes, until it’s soft on the inside
2. While the potato cooks, heat a skillet pan over medium heat. Add olive oil, onion, and capsicum. Cook for about 15 minutes until the vegetables are soft and charred. Next, add cumin, paprika and chilli powder cooking until everything is well combined. Add the tomatoes, stir well and simmer on low heat to thicken – about 15 minutes.
3. Once the sweet potato is cooked through, create a pocket about halfway through the potato, then press down the potato centre to make extra space.
4. Scoop the shakshuka sauce into the potato pocket, making a large space in the centre for adding the egg.
5. Bake on the same temp another 10 minutes until the egg is cooked through.
Pappardelle and roasted sweet potato with yoghurt sauce
This recipe is our take on the Ottolenghi Flavour recipe with butternut squash and mafalda. We adapted it to better accommodate our flavour preferences, time and to manage the seasonal vegetables. What we love about this is the not-so-subtle nod to Middle Eastern creamy textures. The combination of the acidic Greek yoghurt with the Silk Road spice profile.
- 2 sweet potatoes
- 1 brown onion
- 50ml olive oil
- 200g fresh pappardelle
- 250g Greek yoghurt
- 2 tablespoon cumin
- 1 tin tomato
- 4 red chillies, chopped
- 50ml cider vinegar
- fresh basil
- grated parmesan
- Cube the sweet potato, quarter the onion, cover in olive oil on a baking tray and into a 200C oven for 20 minutes.
- In the meantime add the tin tomato, chilli and vinegar in a small food processor, blitz together.
- Cook the pasta in boiling water. We use handmade, fresh pappardelle – cook time approx. 2 minutes. Reserve about /2 cup of the pasta water.
4. Drain the rest of the pasta water, put the cooked noodles aside. To the saucepan with pasta water add the yoghurt, cumin and chilli. Stir through for about 5 minutes until it thickens and heats through before adding the pasta back into the saucepan.
5. Serve the pasta in a bowl, top with the tomato-chilli sauce, fresh basil and parmesan.
Gluten free pancakes with coconut yoghurt and berries
A fantastic dietary alternative for the much loved pancake, this recipe is from our friends at goop where we’ve made our own dietary variations. These pikelet sized bites are fluffy, delicate and versatile for a wholesome sweet breakfast or a light lunch.
- 2 Sweet potatoes
- 1 cup gluten free flour
- 2 teaspoons coconut sugar
- 1/4 cup maple syrup
- 1 tablespoon cinnamon
- 1 tablespoon coconut oil
- For toppings –
- coconut yoghurt
- rasperries
- maple syrup
- Roast the sweet potatoes in a 180C oven for 45 minutes, then peel off the skin whilst cooling.
- In a bowl, combine the flour, cinnamon and sugar then add the sweet potatoes, mashing together. Then add the maple syrup.
3. Separate the mixture into 12 even balls, and add to a heated frying pan with the coconut oil, cooking on each side for 3 minutes.
4. Serve with a dollop of coconut yoghurt, raspberries and a light touch of maple syrup.
taking back beige 