Search results for: sweet potatoes

Here are the search results for your query. Please use our advanced search page for more specific results.

Spicy Baked Potatoes with Tuna Salad

Spicy Baked Potatoes With Tuna Salad

Today’s main course brings generously spiced baked potatoes and lemony tuna mixed with sweet corn, cherry tomatoes, and spring onion. We’ve spiced them potatoes with tarragon, curry, and garlic, but this shouldn’t stop you from adding other spices. And please, use just olive oil, this time.

Spicy Baked Potatoes With Tuna Salad Read More »

Ingredients Needed for Spicy Baked Potatoes With Tuna Salad

3-4 potatoes, cubed
1 tablespoon olive oil
1-2 teaspoons garlic powder
1-2 teaspoons tarragon
1 teaspoon curry
7-8 ounces canned tuna
2-3 teaspoons lemon juice
1 spring onion, chopped
1/2 cup sweet corn
4-5 cherry tomatoes, quartered
salt
pepper

How to Make Spicy Baked Potatoes With Tuna Salad

  1. Add the potatoes to a bowl, drizzle them with olive oil and spice them with garlic powder, tarragon, and curry. Mix.
  2. Transfer the spiced potatoes to a parchment paper-lined baking dish or baking tray.
  3. Bake for 25 minutes at 380ºF/190ºC.
  4. Add the tuna to another bowl and drizzle with lemon juice. Keep adding the spring onion, sweet corn, and cherry tomatoes, season with salt and pepper then mix everything.
  5. Serve the salad and the spiced potatoes together.
Broccoli and Sweet Potato Puree

Broccoli and Sweet Potato Puree

These smooth and extra-velvety purees have ‘for the kids’ written all over them. But there is no ‘only’ written there! So you should start eating them, too, if you’re not doing it already, that is. This time, we have mixed baked sweet potatoes, pear, and broccoli!

Broccoli and Sweet Potato Puree Read More »

Ingredients Needed for Broccoli and Sweet Potato Puree

2 sweet potatoes, thinly sliced
1 tablespoon olive oil
salt
water
1 pear, diced
10 ounces broccoli
2 tablespoons vegetable stock

How to Make Broccoli and Sweet Potato Puree

  1. Lay the sweet potato slices into a baking dish, drizzle them with olive oil and season them with salt.
  2. Bake for 20 minutes at 400ºF/200ºC.
  3. Fill a medium-sized pot halfway with water and bring to a boil.
  4. Add the pear and broccoli, then boil for 15 minutes.
  5. Transfer the boiled veggies to a blender.
  6. Add the baked sweet potato slices and the vegetable stock, then puree them together.
Sweet Potato and Leek Cream Soup

Sweet Potato and Leek Cream Soup

Creamy and warming as only a cream soup can be. This is what you’ll get if you boil leek and sweet potatoes together, mash them, then cook them in butter and heavy cream. It’s vegetarian, it’s healthy, and do not miss it.

Sweet Potato and Leek Cream Soup Read More »

Ingredients Needed for Sweet Potato and Leek Cream Soup

2 sweet potatoes, cubed
2 leeks
water
salt
pepper
1 tablespoon butter
⅓ cup heavy cream

How to Make Sweet Potato and Leek Cream Soup

  1. Add the sweet potatoes and leek to a pot over low heat. Cover them with water and boil for 18-20 minutes.
  2. Season with salt and pepper. Stir in.
  3. Transfer to a blender and mash.
  4. Melt the butter in a pot over low heat. Add the vegetable mash, stir and season with pepper.
  5. Stir in the heavy cream. Serve warm.
Sweet Potato and Sardine Cakes

Sweet Potato and Sardine Cakes

Why don’t we find a tastier use for the sardines in olive oil? We can mix them with mashed sweet potatoes and some other good stuff and shape them into patties or small cakes if you prefer, then fry them. Serve them over a salad or with a yogurt dip.

Sweet Potato and Sardine Cakes Read More »

Ingredients Needed for Sweet Potato and Sardine Cakes

2 boiled sweet potatoes, mashed
8 ounces of sardines in olive oil
2 spring onions, thinly chopped
1 tablespoon fresh coriander, finely chopped
1 tablespoon olive oil
2 tablespoons of cornflour
pepper
salt

How to Make Sweet Potato and Sardine Cakes

  1. Add the mashed sweet potatoes and sardines to a bowl. Mash and mix until even.
  2. Keep adding the spring onion, coriander, olive oil, and cornflour. Season with salt and pepper and mix until even.
  3. Grease your hands with olive oil and start shaping patties from the mixture. We’ve ended up with 8. Refrigerate them for 30 minutes.
  4. Heat 2 tablespoons of vegetable oil in a pan over medium-high heat. Fry them for 6 minutes or until golden brown on both sides.
Chicken and Sweet Corn Soup

Chicken and Sweet Corn Soup

Have you got 25 minutes and the ingredients on the list? If you do, you can warm yourself with this no-brainer chicken and sweet corn soup. Cubed chicken breast and potatoes mix so well but there is more: you can make it creamier by serving it with avocado and heavy cream.

Chicken and Sweet Corn Soup Read More »

Ingredients Needed for Chicken and Sweet Corn Soup

1 spring onion, chopped
10 ounces of chicken breast, cubed
4 small potatoes, sliced
4 cups of water
salt
1 boiled sweet corn, sliced

How to Make Chicken and Sweet Corn Soup

  1. Add the spring onion, chicken breast, potatoes, and water to a pot over low heat.
  2. Season with salt, cover with the lid and simmer for 20 minutes.
  3. Add the pieces of sweet corn, cover again with the lid and simmer for 3 minutes.
Sweet Potato and Turkey Breast with Beetroot Sauce

Sweet Potato and Turkey Breast With Beetroot Sauce

If you want something warming and hearty you’ve come to the right place. What we’re saying is that turkey breast pan-fried in butter can be happily paired with roasted sweet potatoes and cherry tomatoes. When serving the whole thing, it should be topped with a refreshing mint-flavored beetroot blend.

Sweet Potato and Turkey Breast With Beetroot Sauce Read More »

Ingredients Needed for Sweet Potato and Turkey Breast With Beetroot Sauce


For the vegetables:

1 large sweet potato, sliced
½ medium onion
5 ounces of cherry tomatoes (9 - 10 tomatoes)
3 sage leaves
3 garlic cloves
2 teaspoons of olive oil
salt
pepper
dried thyme

For the meat:

10 ounces of turkey breast, cut into two pieces
salt
pepper
2 teaspoons of vegetable oil
3 fresh basil leaves
1 tablespoon butter

For the beetroot blend:

7 ounces of canned beets
2 tablespoons of beetroot juice
1 teaspoon olive oil
salt
pepper
1 teaspoon fresh mint, chopped
1 spring onion, chopped (for garnishing)

How to Make Sweet Potato and Turkey Breast With Beetroot Sauce

  1. For the vegetables:

    Add the sweet potatoes, onion, cherry tomatoes, sage leaves, and garlic cloves to a medium baking dish. Drizzle with olive oil, season with salt, pepper, and dried thyme, then roast for 25 minutes at 360⁰F/180⁰C.

  2. For the meat:

    Place the turkey breast pieces on the work surface. Season them with salt and pepper on both sides.

  3. Heat the vegetable oil in a skillet over medium heat. Add the turkey breast and the basil leaves. Cook for up to 1 minute.
  4. Remove the basil leaves and add the butter. Melt it, then cook the two pieces of meat on both sides until browned. Remove from heat.
  5. For the beetroot blend:

    Add the canned beetroot, beetroot juice, olive oil, and fresh mint to a tall mixing glass. Season with salt and pepper. Blend until smooth using a hand blender.

  6. Serve the roasted veggies with cooked meat. Add beetroot sauce and garnish with chopped spring onion.
Sweet and Spicy Roast Chicken Breast

Sweet and Spicy Roast Chicken Breast

Are you saying something about bland chicken meat? Well, rest assured this chicken breast is anything but bland. And the secret to that is the spicy marinade. Make it sweet with brown sugar and sour with soy sauce and balsamic vinegar. Serve this flavored meat with baked potatoes or with salad.

Sweet and Spicy Roast Chicken Breast Read More »

Ingredients Needed for Sweet and Spicy Roast Chicken Breast

12 ounces of chicken breast

For the marinade:

⅓ cup balsamic vinegar
2 tablespoons of soy sauce
1 teaspoon garlic powder
1 teaspoon paprika powder
1 teaspoon seven spice
1 teaspoon basil powder
1 teaspoon nutmeg
1 tablespoon brown sugar
2 tablespoons of water

For the cooked meat:

2 teaspoons of vegetable oil
fresh parsley for garnishing

How to Make Sweet and Spicy Roast Chicken Breast

  1. Add the chicken breast into a resealable plastic bag.
  2. Add all the ingredients for the marinade into the bag, too.
  3. Coat the chicken breast with the mixture, squeeze out the air, seal the bag, and marinate for 30 minutes. Don’t discard the marinade after that, but transfer it to a small bowl.
  4. Cooking the meat:

    Heat the vegetable oil in a skillet over medium heat and add the chicken meat.

  5. Cook the pieces of meat on each side for 5 minutes.
  6. Transfer the cooked meat to a baking dish. Coat the meat with the marinade using a brush.
  7. Bake for 30 minutes at 380⁰F/190⁰C.
  8. Serve the meat sliced and garnished with chopped parsley.
Sweet Potato Pecan Tart

Sweet Potato Pecan Tart

Sweet potatoes are some of the hottest fall ingredients and it would have been a shame not to properly use them. We’ve used them as the main ingredient in this tart, in which we’ve paired them with some crunchy pecans. The tart has a crunchy base and a soft, sweet inside. It’s so delicious!

Sweet Potato Pecan Tart Read More »

Ingredients Needed for Sweet Potato Pecan Tart

3 sweet potatoes, diced
2 tablespoons of brown sugar
1 ounce butter, melted
1 tablespoon dark corn syrup
2 teaspoons of vanilla extract
1 ounce pecan nut
1 tablespoon heavy cream
3 eggs
1 tablespoon sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
7 ounces of tart crust

How to Make Sweet Potato Pecan Tart

  1. Add the diced sweet potatoes in a baking tray and drizzle them a bit with olive oil.
  2. Slide the tray into the oven for the next 40 minutes at 370 degrees F/185 degrees C.
  3. Mix a tablespoon of brown sugar, half of the melted butter, corn syrup, and 1 teaspoon of vanilla extract. Add the pecan nuts and mix.
  4. Add 1 tablespoon of heavy cream over the roasted sweet potatoes and blend them until smooth.
  5. Add the eggs in a large bowl. Add the remaining brown sugar and sugar. Mix until smooth.
  6. Add the remaining melted butter, vanilla extract, cinnamon, nutmeg, and salt. Mix and add the sweet potato mash.
  7. Again, start mixing until you obtain a homogenous mixture.
  8. Dust your working space with flour and level the crust with a rolling pin.
  9. Add the crust in a loaf tin, fully covering the bottom and sides.
  10. Add the sweet potato mixture inside the tray and top it with the pecans.
  11. Slide the tin into the oven for the next 25 minutes at 350 degrees F/175 degrees C.
Sweet Potato Frittata

Sweet Potato Frittata

Roasting the sweet potatoes before adding them to your frittata makes them even sweeter. Try and see for yourself! And if you want to go all-the-way healthy, then replace your bacon with a nitrate-free variety! Have a happy breakfast!

Sweet Potato Frittata Read More »

Ingredients Needed for Sweet Potato Frittata

3 large sweet potatoes, cubed
1 tablespoon olive oil
2 garlic cloves, crushed
sea salt
2 spring onions, sliced
5 ounces of nitrate-free bacon, finely chopped
7 eggs

How to Make Sweet Potato Frittata

  1. Preheat the oven to 400˚F/200˚C. Line a baking tray with parchment paper.
  2. Add the sweet potatoes to the tray, drizzle about 1 tablespoon of olive oil on them and then roast them for 25-30 minutes, flipping once halfway through to make sure that both sides get crispy.
  3. When ready, add the roasted sweet potatoes to a large bowl. Add garlic, sea salt, and spring onion.
  4. Whisk the eggs and add them to the same bowl. Stir and then add the mixture to a cast-iron skillet or a baking dish.
  5. Add the nitrate-free bacon on top and bake for 35 minutes at 350˚F/175˚C. Slice and serve warm.
Scalloped Sweet Potato Roll

Scalloped Sweet Potato Roll

This roll just looks great! And don’t worry, you can assemble it pretty easily, too. Adding both parmesan and Cheddar makes it cheesy, but with a mildly sweet tang from the sweet potatoes. It’s also full of beef, which means that it’s quite the filling dish.

Scalloped Sweet Potato Roll Read More »

Ingredients Needed for Scalloped Sweet Potato Roll

For the sweet potatoes:
1 cup parmesan, grated
3 medium sweet potatoes, thinly sliced
For the ground beef mixture:
1 tablespoon vegetable oil
3 onions, diced
1½ pound of ground beef
1 cup tomato sauce
salt
pepper
¼ cup fresh parsley
For the roll:
1 cup Cheddar, grated

How to Make Scalloped Sweet Potato Roll

  1. For the sweet potatoes:Line a baking tray with parchment paper and evenly spread 1/2 cup of parmesan on it.
  2. Layer the slices of sweet potatoes so that they partially overlap each other. Spread the remaining parmesan and bake for 25 minutes at 380⁰F/190⁰C.
  3. For the ground beef mixture:Add the vegetable oil and diced onions to a skillet over low heat. Cook and stir until tender.
  4. Add the ground beef. Cook and stir until brown.
  5. Add the tomato sauce and stir for 10-15 seconds. Season with salt and pepper, then cook for 10-12 minutes while stirring occasionally.
  6. Add the fresh parsley, stir for 1 minute, and set aside.
  7. Assemble the roll:Spread 1/2 cup of Cheddar over the sweet potato layer, then evenly spread the ground beef. Top with the remaining grated Cheddar.
  8. Carefully roll everything, then wrap with the parchment paper. Bake for 10 minutes at 360⁰F/180⁰C.
Scroll to Top