I followed this recipe word for word from the BBCgoodfood website. For once I did not change a thing :) Whilst sweet potatoes are more nutritious than regular potatoes, I would not classify this recipe as low in carbohydrates or calories.
The sweet potato is low in Sodium, and very low in saturated fat and cholesterol. It is also a good source of dietary fiber, Vitamin B6 and Potassium, and a very good source of Vitamin A, Vitamin C and Manganese. However, it has a relatively high sugar content. Have a look.
As I said in my introduction, I followed the recipe to the letter, but found that it needed a longer cooking time as some of the sweet potato slices weren’t cooked through. Do check it after 45-50 minutes by inserting a knife into the centre to check how done the sweet potato is, but you may need to cook it for up to 65-70 minutes in all.
I also cooked the spinach separately as pouring hot water over it does not suffice to defrost it properly (the fact jumped out at me when I read the recipe since I use frozen spinach very often) and used about 350g instead of 250g. It made for a lovely thick layer of spinach and it could have done with more too.
It is best to let the dish sit for a while after removing from the oven; the result was slightly watery but this improved with time and it was even better the next day after re-heating!
It is possible to refrigerate this dish (after cooling at room temperature) and enjoying over 2-3 days after re-heating.
Remember this recipe for sweet potato chips? This version is not as healthy and has a higher carb content, but it definitely hits the spot if you’re craving that little something ‘naughty’ (good food is never really naughty in the right quantity, is it?).
One medium to large sweet potato will usually make 2 snack-sized portions. Peel and slice the sweet potato. I went for a julienne cut here:
For the coating mix the following:
2 tablespoons flour (wheat/spelt or any other)
2 tablespoons olive oil
1 teaspoon hot chili sauce or chili flakes (adjust according to taste)
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt
Mix the sweet potato chips into your mixture carefully, trying to coat all surfaces equally (you may need to do this in two batches). I used my airfryer to make these, but you can also use your oven with fan on at about 200 degrees C. Cook for 15-20 minutes until they start to brown, tossing half way through. Serve hot with a generous dollop of mayonnaise, if preferred.
You may also enjoy this recipe for baked sweet potatoes.
On a recent trip to Madrid I couldn’t help but purchase some chorizo; so naturally you’ll be treated to a few recipes involving chorizo until it runs out. And probably for a while after that. You may use any good quality chorizo and also Italian salami in these recipes. In general, the Spanish variety will be more dry in texture than the Italian variety.
This recipe can be used for breakfast or any time of day. It provides an excellent, slow release energy boost that will keep you full for a while.
If you want an even more substantial meal check this BBC version. Yum!
You will need (2 portions):
1 medium sweet potato, peeled and cut into small cubes
1 medium onion, finely sliced
Chorizo, skinned and cut into small cubes (use as much as you deem necessary, I cut up a 10cm chunk and let the sweet potato be the bulk of my dish keeping in mind that the flavour imparted by the chorizo is quite strong)
I learned this fancy trick to cook sweet potato rather quickly and easily. Actually it’s neither fancy nor a trick Basically you place your cut up sweet potato in a microwave-proof dish with half a glass of water and blast it on high for 6 minutes and voila, it’s done! It may be necessary to drain the excess water but be careful as it will be very hot.
In the meantime, fry your chorizo on low heat until it starts to brown and release oil. Remove from the heat, but keep the oil to fry your onions in until they are translucent. Add the sweet potato and chorizo and mix together, frying until the sweet potato starts to brown slightly.
Serve with coriander and Greek yoghurt (or sour cream, if you’re feeling indulgent).