sweet potatoes

elisebutt65

I do them baked and then fill them with Marscapone cheese, as well as mashing and roasting and souping.

If you really give them a good '!!!!!!' (lol) before baking then the juices leak and go all lovely and caramelised.Mmmmmm - yummy!!!

recovering_spendaholic

I have really tried and tried but I just don't like sweet potatoes at all!! They are kind of mushy and have a funny taste IMHO. I have tried them roasted, mashed, in casseroles, mashed with ordinary potato, in rostis and all kinds of things but .. nah, just can't get to like them. I am a bit like that with Butternut squash too, but I don't mind that roasted with cumin and salt.

fizzel81

for some strange reason when on the market today i bought 3 large sweet potatoes, ive given them to my little 1s when i weaned them so have only ever mashed them and me and dh have never tried them!

i would love some ideas for something tasty to try with them have got mince out of freezer and have mushrooms,peppers,onions and carrots

thank you xx

Ted_Hutchinson

Sweet potato, with skin and for suggestions for use with the ingredients to hand you can play with the search facility here Recipes.

Dobie

Sweet potatoes are really yummy roasted like ordinary potatoes. They're one of my favourite veggies.
You could make a cottage pie & top with a combination of sweet & normal potato mash.
They're also nice just chopped up & popped into stews & casseroles to extend the meat.

d.o.o.g

We've just been on the market to get sweet potatoes for this recipe (we already had the rhubarb:

Lentils Curried with Rhubarb and Potatoes
An unusual recipe from India.

Ingredients:
1 cup dry "orange" lentils
1 very large sweet potato (or several smaller ones), peeled and sliced
1 Tablespoon oil
1 cup rhubarb, diced
1 Tablespoon curry powder
1 teaspoon ginger root, grated
1 teaspoon hot red chili powder
Salt and pepper to taste
1/4 cup shredded coconut

Procedure:

Cover lentils with water in a deep pot. Bring to a boil, reduce heat and add raw sweet potato slices. Simmer until soft (about an hour). Remove from heat, drain, and set aside. Preheat oven to 400 degrees. Heat oil in a skillet. Once hot, add rhubarb. Reduce heat and cook until tender. Stir in seasonings. Mix with drained cooked lentils and potatoes that have been mashed together with a fork. Pour into a oven-proof dish and bake at 400 degrees until piping hot (about 20 minutes). Garnish with coconut. Serve with chutney and a big bowl of brown rice.

Nutrition:
Total Calories Per Serving: 264
Fat: 6 grams

Glad

heat oil in non-stick pan
cut up sweet potatoes into 1cm cubes (use however many you need depending on how many you are feeding)
add enough water to 3/4 cover
add pinch each of paprika, cinnamon, and ground ginger per person, so approx 1/2 tsp of each for 4 people
and 2 tsp lemon juice per serving
cook uncovered for 20 mins, stirring occasionally
all water will be absorbed and you may need to add more

Kazonline

My fav is to 'bake' in the micro as for jacket spud (but they cook much quicker) then serve with a filling of diced chicken in natural yoghurt. Tried this when I ran out of mayo and it was a match made in heaven!
Kaz x

kittiwoz

Baked sweet potatoes are good with chilli-con-carne. They're quite sweet, a bit like butternut squash, and seem to make a really good accompaniment to spicy dishes.

honey28

Sweet potato and red pepper soup

Saute an onion and 2 red peppers. Add 2 pints stock and chopped sweet potatoes. Simmer for 15-20 mins or until potato is soft - they dont take long to cook. I blitz this all up and its a fab soup. I have also used it as a sauce over salmon and pasta.