Baked Sweet Potato

Hello Everyone, I hope your day has been well and the weather is great for you today. We were having some really nice weather in the UK and sunshine always makes everything better.

Today I am sharing a recipe inspired by @calgaryavansino over on Instagram. I feel like the ingredients are very Mexican inspired and all of the flavours compliment each other so well. It is the perfect vegetarian burger and can be whipped up in no time. It’s nice and easy to make and the sweetness of the potatoes just tastes so good. I actually really like sweet potatoes but I feel like I don’t eat them enough so I was super happy when I found this recipe. I’ve changed it a little to suit me and what I had available at the time but the veggie concept is still there. Another thing I love about the recipe is how easily accessible the topping ingredients are as many of use will have sweetcorn, black beans and peas in the kitchen. You can also change up the quantities, depending on what you like.

Recipe: Baked sweet potato (serves 1)

Ingredients

2 small sweet potatoes, washed and gently scrubbed

Drizzle of oil

Pinch of salt

Handful of sweetcorn

1/4 tin black beans

50g crushed green peas

1 tsp chilli garlic sauce

Pinch of salt

1 tsp lime juice

1/4 diced onion)

Method

  • Preheat the oven to gas mark 6.
  • Rinse and gently scrub the potatoes, place on a oven tray, spray each potato twice with olive oil and sprinkle with a little salt. Cover the tray with foil and bake in the oven for 30 minutes. Remove the foil and put back into the oven for a further 10 minutes.
  • Cook the peas and crush with a fork then mix in the chilli garlic sauce, salt, lime juice and onion. Leave to marinate for a few minutes.
  • Bring a small pot of water to a gentle simmer and cook the corn and beans for 5 minutes until cooked through and drain off the liquid.
  • Once the potatoes are cooked, carefully slice them in half and top with the corn, black beans and crushed peas, drizzle with a little lemon juice and serve.

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Sweet Potato and Lentil Empanadas

Hi everyone, thanks for stopping by my blog.

This recipe is a healthy, delicious vegetarian empanada. I’ve used sweet potato which are quite a versatile ingredient in cooking, I’ve grated it for this recipe to achieve a smooth mashed consistency without it being boiled and loosing all of its nutritional content. I really enjoyed eating these empanadas because the ingredients all compliment each other well and the pastry was smooth with each bite.

Recipe: Sweet potato and lentil empanadas (makes 6)

Ingredients

1 tbsp oil, for frying

1/4 onion, finely diced

1 large sweet potato, grated

65g lentils, cooked

1/2 tsp cumin

1/2 tsp paprika

Pinch of chilli flakes

Pinch of salt

Sprinkle of thyme

1/2 tsp brown sugar

Splash of water

Use my empanada recipe here <<

Use my kale pesto recipe here <<

Method

  • Prepare all of the ingredients and heat the oil in a frying pan.
  • Once hot and the onion and cover with a lid for 3 minutes on a low heat, this will soften the onions without burning them.
  • Next, mix in the sweet potato along with the spices and add a splash of water so it doesn’t dry out.
  • Cover with the lid again and allow the sweet potato to fully cook for 10-12 minutes.
  • After that, add the lentils and cook for a further 2 minutes and stir.
  • Leave the sweet potato mixture to cool down. In the meantime, preheat the oven to gas mark 6 and lightly oil a baking tray.
  • Roll out the empanada pastry and cut out the pastry using a medium sized bowl.
  • Spoon some of the sweet potato mixture onto the pastry and top with a little of the kale pesto.
  • Fold the other half of the pastry over and crimp the edges using your fingers all the way round.
  • Repeat the above 2 steps until all of the mixture is used up and place each one on the prepared tray. Leftover pastry can be put in the freezer for another time.
  • Bake in the oven for 25 minutes and serve.

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Black Bean Burgers

Hello Everyone, I hope your day has been well.

I know it’s not the most flattering picture but honestly it tasted so good and was full of flavour. It can be eaten inside burger baps for a meat free option or simply with a salad for a light lunch. Black beans are such a great nutritious food packed with protein, carbohydrates and fibre. Black beans have a smooth and creamy once cooked and they are a staple food in many countries which is not surprising considering how versatile they are. This recipe was inspired from @naturally.sassy over on Instagram.

Recipe: Black bean burgers (makes 4)

Ingredients

1 large sweet potato

Olive oil

3/4 tin black beans

45g sweetcorn

1/2 small onion, diced

45g plain flour

1/3 tsp salt

1/2 tsp cumin

1/2 tsp coriander

Pinch of thyme

Pinch of garlic powder

1/3 tsp chilli flakes

Method

  • Preheat the oven to gas mark 5. Peel, chop and wash the potato then place onto an oven tray with a drizzle of olive oil. Cook in the oven for 30 minutes until soft.
  • Rinse and drain the black beans, put into a large bowl and roughly mash half and set aside.
  • Heat a drop of oil in a frying pan and cook the onions for a few minutes until soft.
  • Add the onion to the bowl, along with the spices, sweetcorn and flour.
  • Once the potato is cooked, mash completely on the tray and mix into the bowl along with the other ingredients.
  • Use your hands to even shape into 4 burgers and place back onto tray. Place in the fridge for 10 minutes to keep the shape.
  • Put the tray into the oven and cook the burgers for 15-20 minutes depending on how crispy you want them to be.
  • Serve once cooked.

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Seasoned Sweet Potato

Hello everyone, I hope your day has been well.

Today is all about sweet potatoes, a favorite carbohydrate of mine. Although there are many different varieties, 9/10 is will taste sweet, hence the name. The subtle, sweet flavour makes them the perfect ingredient for vegetable curries, pies, soups and so much more. Sweet potatoes are a great source of fibre along with a range of other vitamins, such as iron, selenium and calcium but the fibre specifically is known to be beneficial to the immune system. Also, the vitamin C content is apparently raised from cooking. For this recipe, I decided to lightly fry the sweet potato to reduce any moisture on the outer surface and then bake in the oven for a little while so that the seasonings could be infused into the smooth center.

This is a super quick, tasty dish to cook and is a great accompaniment to most meals.

Recipe: Seasoned sweet potato (serves 1)

Ingredients

1 sweet potato, cut into pieces

Paprika

Salt

Sugar

Chilli flakes

Cumin

Oil, for frying

Method

  • Heat some oil in a deep pan.
  • Start preparing the potato by peeling, chopping and set aside in water.
  • Once the oil is hot enough, add all of the sweet potato and fry for 5-7 minutes stirring regularly.
  • After the 7 minutes, transfer the potato to a tray with tissue paper on top to soak up the excess oil.
  • Remove the tissue paper and sprinkle the potatoes with a little paprika, salt, chilli flakes, cumin and sugar.
  • Bake in the oven for up to 10 minutes and serve.

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Sweet Potato Balls

Hello everyone, I hope the weather is nice and warm wherever you are in the world. The UK has been pretty sunny this week and its great!

Following on from the vegetarian recipes, today features sweet potatoes which are a savior when eating vegetarian meals. It makes a change from normal potatoes and tastes delicious. Sweet potatoes are also very nutritional depending upon how they are cooked and provide the body with fibre, vitamin C and many other nutritional benefits.

As you can see in the image below, I ate the sweet potato with broccoli and sweetcorn which complimented the slight oiliness of the fried potato. These sweet potato balls were soft on the inside with a crispy outer layer and would go great in a wrap/tortilla.

Sweet Potato Balls recipe (serves 2-3)

Ingredients

3 sweet potatoes

1 tsp ground cumin

2 garlic gloves – crushed

2 tsp ground coriander

2 tbsp lemon juice

100g plain flour

Method

  • Firstly, peel, wash and chop the potatoes, place in a pot of water and bring to the boil. Once cooked, leave to cool.
  • Mash the potatoes in a bowl and mix with the other ingredients.
  • Heat oil in a pan and once hot enough add spoonfuls of the potato mixture to the pan and fry until golden brown, roughly 7 minutes.

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