15th March 2016
I love sweet potatoes and am always trying to find new ways to eat them. This recipe is inspired by Sarah Britton’s My New Roots cookbook. In her book she has a recipe for sweet potato and mushroom tacos with a red cabbage slaw. For my tacos I substituted the mushrooms for avocados and baked my sweet potatoes rather than broiling them on the stovetop.
These tacos are perfect for either lunch and dinner!
Sweet Potato Tacos
- 500g sweet potatoes, peeled and cubed
- 2 cloves of garlic, minced
- 2 shallots, sliced
- Tablespoon of smoked parika
- Teaspoon of cumin
- Teaspoon of thyme
- Dried chili pepper to taste
- Salt and pepper to taste
- 1/4 cup olive oil
- 8 small wraps
- 1 avocado, cubed
- Red cabbage slaw (see recipe below)
- Preheat oven to 200 C/400 F.
- In a lasagne dish, combine the sweet potatoes, garlic, shallots, spices and olive oil. Mix well, ensuring everything is covered in olive oil. Bake in the oven for 30 – 35 minutes, so that the sweet potatoes can easily be pierced with a fork.
- Build your tacos! I like to first toast my wraps, then add the sweet potatoes, avocado, and red cabbage slaw and enjoy!
Red Cabbage Slaw
- 1/2 head of red cabbage, thinly sliced
- Handful of cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
- Mix all ingredients together and let set for at least 10 minutes to allow flavors to marinate.
13th November 2015
I love sweet potatoes all year long, but especially once the weather turns colder. So sweet, warm, and comforting!
This recipe for Sweet Potato Squares from Yotam Ottolenghi is perfect as a starter, a side, or a main course if paired with a nice salad.
The sweet potatoes are baked in the oven with goat cheese and chili peppers, then topped with a garlicky mixture before serving.
I used organic pastry dough because I was short on time, but if you have time you can also use your favorite dough recipe.
Sweet Potato Squares, makes 4
3 sweet potatoes
- 9 oz/250 g pastry dough
- 1 egg, lightly beaten
- 6 1/2 tablespoons sour cream
- 3 1/2 tablespoons goat cheese
- 1 chili pepper, finely chopped
- 1 tablespoon olive oil
- 1 clove of garlic, minced
- 2 teaspoons chopped flat-leaf parsley
- Course sea salt
- Freshly ground black pepper
- Preheat the oven to 400 F/205 C. Bake the sweet potatoes in their skins for 35 to 45 minutes, until they soften up but are still slightly raw in the center (check by inserting a small knife). Leave until cool enough to handle, then peel and cut into slices 1/8 mm thick.
- While the sweet potatoes are in the oven, roll out the pastry to about 1/16 inch thick on a lightly floured work surface. Cut out four 2 3/4 by 5 1/2-inch rectangles and prick them all over with a fork. Line a small baking sheet with parchment paper, place the pastry rectangles on it, well spaced apart, and leave to rest in the fridge at least half an hour.
- Remove the pastry from the fridge and brush lightly with the beaten egg. Using an icing spatula, spread a thin layer of sour cream on the pastries, leaving a 1/4-inch border all round. Arrange the potato slices on the pastry, slightly overlapping, keeping the border clear. Season with salt and pepper, crumble the goat cheese on top, and sprinkle with the chili pepper. Bake for 20 to 25 minutes, until the pastry is cooked through. Check underneath; it should be golden brown.
- While the galettes are cooking, stir together the olive oil, garlic, parsley, and a pinch of salt. As soon as the pastries comes out of the oven, brush them with this mixture. Serve warm or at room temperature.
5th April 2015
I love Sunday brunch. Sunday is the only day of the week that my husband and I are both off from work. So every Sunday we plan a special breakfast/lunch meal to enjoy after sleeping in.
My New Roots’ Veggie and Egg Tower of Power is one of my favorites. It combines so many delicious flavors – oven roasted tomatoes and sweet potatoes, caramelized onions, sauteed spinach, and poached eggs! Who wouldn’t want to start their day with this colorful dish?
Veggie and Egg Tower of Power, serves 2 very hungry people
- 750g of sweet potatoes
- 200g cherry tomatoes
- 4 big handfuls of spinach
- 2 medium red onions
- Olive oil
- 4 eggs
- 1 tablespoon vinegar
- Salt, pepper, and chili flakes
- Start by caramelizing the onions. Peel and slice the onions into rounds. Heat some oil in a skillet, add onions and a pinch of salt. Stir occasionally (not too often, or they will not brown) until dark, soft and sweet – approx. 30-45 minutes. Do not wash pan after use.
- Preheat oven to 400 °F/200 °C. Slice sweet potatoes across their width into ¼”/6 mm round discs. Coat with a little oil, place in a single layer on 2 baking sheets, leaving one sheet with a little space for the tomatoes. Wash and slice tomatoes in half. Place on one baking sheet with sweet potatoes, and roast in the oven for 20 minutes or so, until everything is soft. Keep in the oven until ready to serve.
- Once the onions, sweet potatoes and tomatoes have all finished cooking, put a shallow saucepan of water on to boil, stir in 1 tablespoon of vinegar.
- Wash spinach, but do not spin dry, as the water will serve to steam the leaves while cooking. Add spinach to the onion pan on low heat and stir occasionally until wilted (3-4 minutes).
- While the spinach is wilting, poach the egg:
1. Bring a pan of water to a rolling boil, add one tablespoon of vinegar, and reduce to a gentle simmer.
2. Crack one egg at a time into a teacup and carefully tip it into the water bath. With a spoon, gently encourage the white to encase the yolk, if desired.
3. Set the timer for 4 minutes.
4. When the time is up, remove egg with a slotted spoon and place on a paper towel to remove any excess water. If you are cooking more than one egg at a time, keep the cooked ones in a little bit of poaching water to keep warm.
While the eggs are poaching, assemble the plate: place 6-7 slices of roasted sweet potato on the bottom, followed by the wilted spinach and caramelized onions. Scatter the roasted tomatoes around the base with a drizzle of good olive oil. Place the poached egg on top of the stack, sprinkle with chili flakes if desired, and a generous grind of sea salt and black pepper. Serve immediately.