Sweet potatoes

Post them up and every so often I'll snaffle them and put them on the blog, if that's okay? It'll save you the trouble of emailing them to me. (It will mean you lose out on our charming personal interaction but I sense you can live with that.)

Sweet potatoes

Postby yorkshirepudding » 10 Feb 2016, 23:04

Can anyone remind me why I bought 2? I'll happily roast/ chip them, but sure I must have had some recipe in mind. What's your favourite?
Mummy to my little Christmas pudding, Moo, December 2012 and a summer pudding, baby E born June 2015
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Re: Sweet potatoes

Postby LucyLastic » 11 Feb 2016, 01:10

I posted a recipe the other day in the 'meal planning sharing' thread, about half way down the page, which was really quick, easy and healthy.
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Re: Sweet potatoes

Postby Treeb » 11 Feb 2016, 04:18

No idea what you were planning, but I like using them in lentil or chickpea curry or including then in other lentil/bean soups.

I was also going to post a link to a recipe but there is k-room in the link title so it probably won't work. If you google "easy penne pasta with balsamic sweet potato" it should bring up an easy recipe that dh and I enjoy. It calls for low carb pasta but I just use regular, and I usually add extra balsamic since we like a bit stronger taste of it.
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Re: Sweet potatoes

Postby Kanga » 11 Feb 2016, 06:26

I used to do this sausage & sweet potato dish which was tasty.

Preheat the oven to 200C, fan 180C, gas 6.
Pour 1 tablespoon olive oil into a baking tray and place in the oven for 5 minutes.
Meanwhile, chop 2 x 1kg pack sweet potatoes and 1 x pack 3 mixed peppers, deseeded, into small chunks, and season with pepper. Place the sausages, sweet potatoes and peppers in the baking tray, and add a pinch of dried mixed herbs. Roast for 20 minutes.
Add 2 red onions, peeled and quartered, to the sausages and vegetables and roast for a further 15 minutes. Toss thoroughly. Cook for another 10 minutes, toss again and ensure the sausages are browned.
Meanwhile, cook broccoli in a pan of boiling water for 5 minutes. Drain and serve with the sausages and roasted vegetables
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Re: Sweet potatoes

Postby qbm » 11 Feb 2016, 19:56

I made sweet potato toad in the hole last week (was supposed to be Squash) and it was really good...!
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Re: Sweet potatoes

Postby yorkshirepudding » 11 Feb 2016, 20:40

Thanks all, will see what happens when I have the energy to think!
Mummy to my little Christmas pudding, Moo, December 2012 and a summer pudding, baby E born June 2015
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Re: Sweet potatoes

Postby StephenH » 12 Feb 2016, 09:42

Nice recipes here....
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Location: Fort Worth, TX

Re: Sweet potatoes

Postby babyandnames » 12 Mar 2016, 20:55

http://www.****.com/sweet_potato_Puree You can check here .All kind of purees (fruits,cerals,vegetables) avail.hope it helps
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Re: Sweet potatoes

Postby StJuniper » 12 Mar 2016, 22:58

Oh yes, I'm sure sweet potato purée will be just the ticket...
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Re: Sweet potatoes

Postby UnhappyRightFoot » 12 Mar 2016, 23:02

I've used them to make a mash on top of a Caribbean style shepherds pie - A totally delicious Levi Roots recipe.

Also, a sweet pot mash with sea bass. Jamie Oliver jobbie.

Happy to list recipes if interested.
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Re: Sweet potatoes

Postby SusanMcGee » 13 Jul 2016, 07:47

I like sweet potato. I am giving here a recipe in details -
Prep Time: 30 Minutes
Cook Time: 1 Hour 50 Minutes
Ready In: 2 Hours 20 Minutes
Yields: 8 servings

"For this lovely pie, sweet potatoes are boiled, peeled and mashed together with butter, sugar, milk and eggs, then seasoned with nutmeg, cinnamon and vanilla."

1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs 1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.
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