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Glazed Sweet Potatoes with Maple Gastrique

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Glazed Sweet Potatoes with Maple Gastrique

The gastrique, a tangy-sweet glaze, is Thanksgiving worthy but also simple enough to pull off on a weekday.
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Total Time 1 hr
Servings 6

Ingredients
  

  • 2 pounds sweet potatoes peeled and cut into 1/3-inch rounds
  • 2 1/2 tsp kosher salt divided
  • 6 tbsp maple syrup
  • 6 tbsp white balsamic vinegar
  • 2 1/2 tbsp butter
  • 3/8 tsp black pepper
  • cooking spray
  • 1 tbsp fresh marjoram leaves chopped

Instructions
 

  • Preheat oven to 400°.
  • Place sweet potatoes and 2 teaspoons salt in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil; reduce heat, and simmer 10 minutes. Drain potatoes.
  • Combine syrup and vinegar in a small saucepan over medium-high heat. Bring to a boil; simmer 4 minutes or until slightly thickened and syrupy. Remove from heat; whisk in butter and pepper.
  • Coat an 11 x 7-inch baking dish with cooking spray. Arrange potatoes in a shingle pattern in dish. Top with syrup mixture; sprinkle with 1/4 teaspoon salt and marjoram. Bake at 400° for 4 minutes or until potatoes are very tender. Remove from oven. Spoon sauce over potatoes; sprinkle with remaining 1/4 teaspoon salt.

Sweet potato and lentil curry

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Sweet potato and lentil curry

A vibrant, low-calorie and vegan dinner idea, made with sweet potatoes, red split lentils, coconut milk and plenty of spices
Print Recipe
Total Time 50 mins
Servings 4
Calories 314 kcal

Ingredients
  

  • 2 tsp vegetable oil
  • 1 large red onion finely chopped
  • 4 cloves garlic crushed
  • a thumb-sized piece ginger finely grated
  • 6 curry leaves fresh or dried (optional)
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 2 medium (about 500g) sweet potatoes cut into chunks
  • 75 g red split lentils
  • 400 ml tin low-fat coconut milk
  • 400 ml vegetable stock
  • a handful of leaves coriander
  • 1 lime wedged

Instructions
 

  • Heat the oil in a large pan over a medium heat and cook three-quarters of the onion with a pinch of salt for 10 minutes, stirring regularly, until softened. Add the garlic, ginger and curry leaves, if using, and cook for 2 minutes. Add in the spices and cook for 1 minute. Stir in the sweet potato and lentils, then add the coconut milk and stock. Stir well, bring to the boil, then simmer for 15-20 minutes, adding a splash of water if it’s getting dry, until the potatoes and lentils are cooked through. Season.
  • Serve in bowls with coriander and the remaining onion on top, with lime wedges for squeezing over.

Sweet potato and broccoli frittata

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This quick and easy veggie frittata is perfect for a speedy and healthy weekday supper – the added goat’s cheese gives it a more creamy texture and makes it feel like more of a treat

Sweet potato and broccoli frittata

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Ingredients
  

  • Ingredients
  • sweet potato 1 peeled and cut into small cubes
  • broccoli ½ head cut into small florets
  • olive oil
  • garlic 1 clove crushed
  • eggs 2 beaten
  • soft goat’s cheese 50g
  • salad to serve

Instructions
 

  • Method
  • STEP 1
  • Cook the sweet potato in boiling water for about 8-10 minutes until it is tender, adding the broccoli for the last 5 minutes. Drain well. Heat a little oil in a small, deep frying pan and add the garlic, sweet potato and broccoli. Toss together then spread the vegetables in an even layer in the frying pan and pour on the egg. Cook until the bottom is set and then dot with the goat’s cheese and grill very briefly until just set. Serve with salad, or in a wholemeal pitta bread with salad.

Notes

Adapted from olivemagazine.com

Sweet Potato and Chickpea Balti

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At just £1.09 per serving, this vegetarian curry makes a lovely mid week meal. Quick and easy, it’s a great way of getting more veg into your family’s diet

Sweet Potato and Chickpea Balti

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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 onion peeled and cut into thin wedges
  • 3 tbsp balti paste or more if you like it spicy
  • 500 g 1lb sweet potatoes, peeled and diced
  • 400 g can chopped tomatoes
  • 400 g can chickpeas drained and rinsed
  • 125 g 4 oz frozen spinach chunks
  • Naan breads or rice to serve

Instructions
 

  • Heat the oil in a large pan, add the onion and fry 3-4 mins. Stir in the balti paste and sweet potato chunks and cook for a couple of mins.
  • Add the tomatoes, 300ml (½ pint) hot water and the chickpeas. Bring to the boil and then simmer for 10-15 mins. Check the seasoning.
  • Microwave the frozen spinach for a few mins and spoon on top of the balti (or add to the balti for the last 5 mins of cooking). Spoon curry into bowls. Serve with hot naan bread or rice.

Notes

You can add chicken to this dinner to make it a little meatier

Lentil Stew with Mustard Greens and Sausage

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This hearty one-pot meal is as healthy as it is tasty—it’s filled with mustard greens, sweet potatoes, and lentils.

Lentil Stew with Mustard Greens and Sausage

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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 3/4 pound Italian sausage links casings removed
  • 2 medium onions chopped
  • 2 cloves garlic chopped
  • 6 cups low-sodium chicken broth
  • 6 cups stemmed and torn mustard greens about 1 bunch or kale
  • 1 pound sweet potatoes about 2 medium, peeled and cut into 1-inch pieces
  • 1 cup dried lentils
  • kosher salt and black pepper

Instructions
 

  • Heat the oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, 8 to 10 minutes. Add the onions and cook, tossing occasionally, until beginning to soften, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute more.
  • Add the broth, mustard greens, sweet potatoes, lentils, ½ teaspoon salt, and ¼ teaspoon pepper to the pot. Bring to a boil, reduce heat, and simmer, partially covered, stirring occasionally, until the lentils and sweet potatoes are tender, 30 to 35 minutes.

Sweet Potato Cakes

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Vegetarians needn’t miss out on the comforting burger with these sweet and spicy potato cakes. Delicious served with a crispy green salad and a dollop of fruit chutney, children will love making these too. Quick to make and packed full of flavour, they can be made in advance and kept covered in the fridge

Sweet Potato Cakes

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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4

Ingredients
  

  • 1 kg sweet potatoes peeled and cut into chunks
  • 2 tsp soy sauce
  • 100 g plain flour
  • Salt and pepper
  • 3 tbsp spring onions sliced
  • ½ fresh chilli chopped
  • Knob of butter

Instructions
 

  • Boil the sweet potatoes until cooked (about 15 minutes). Drain, and leave to dry.
  • Place the sweet potato chunks, soy sauce, flour, spring onions, chilli in a mixing bowl. Season, and mix together with your hands until smooth.
  • Melt a knob of butter in a large frying pan. Use a table spoon to scoop out some of the sweet potato mix and place in the frying pan, flattening with the back of the spoon to create a burger shape.
  • Fry on a medium heat for about 5 minutes on each side, until cooked.
  • Your rating

Notes

Add a healthy twist to the traditional burger by serving it with spinach leaves and natural yoghurt

Turkish Halloumi Bake

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This delicious Turkish halloumi bake is easy to make and full of flavour. It’s a classic recipe packed full of freshly cooked vegetables such as sweet potato, aubergine and red peppers. It takes hardly anything to cook and is topped with thick chunks of creamy halloumi which melts and bakes into the mix for added flavour. This bake is ideal for feeding the whole family. If there are any leftover make sure you pop them into an airtight container and leave in the fridge. Eat within 1-2 days and reheat for the best taste.

Mexican Roasted Sweet Potato Bites

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Mexican roasted sweet potato bites make really easy party food that’s ready in just 20mins! All you have to do is slice long, thin sweet potatoes into discs and roast them, so they’ll become the base of the canape.

Mexican Roasted Sweet Potato Bites

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Total Time 20 mins
Servings 26

Ingredients
  

  • 3 long thin sweet potatoes
  • 2 tbsp olive oil
  • 2 tbsp Mexican seasoning
  • guacamole to serve
  • soured cream with chives to serve
  • tomato salsa to serve
  • small handful coriander chopped

Instructions
 

  • Heat the oven to 200C, gas 6. Slice 3 sweet potatoes into 1cm circles. Toss the potato circles in a mix of 2tbsp olive oil and 2tbsp Mexican seasoning to coat thoroughly.
  • Roast for 10-15 mins until cooked through. Once slightly cooled, top with spoonfuls of guacamole, soured cream with chives and tomato salsa. Scatter over coriander to serve.

Notes

If you fancy it, you could scatter cheese over them too for an extra bit of flavour.