Sweet potato recipes: 3 favourites

It’s been ages since I did a favourite recipe post so I thought today i’d give you a roundup of the best things you can do with a sweet potato. So why should you eat sweet potato?

‘Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus.’

Now i’m no nutritionist but that sounds great to me! Vitamin A ensures your immune system stays strong, your vision is on top form and it also works to keep skin and other linings on your body healthy – so I love packing my diet with this delicious food. It is also super easy to prepare, cooks faster than normal potatoes and is so versatile so you can eat it at any meal, let me show you…

Breakfast – Sweet potato hash

Breakfast hash is a delicious way of adding carbs to your savoury breakfast if you are trying to avoid grains or following a paleo diet. I’m not doing either of those things but still think that these are a winner of a breakfast! Simply grate 2 medium sweet potatoes, crack in an egg, season and add any other bits you fancy (veggies or if you’re feeling extravagant, pop in some parma ham!), give it all a good mix then split into 4 patties shapes and fry in a little coconut oil for 5 minutes on each side then serve with whatever you have to hand.


Lunch – Baked sweet potato

If you have the time to bake the potato properly in the oven then you’re in for a treat here – depending on the size of the potato this will take 60-90 minutes but it makes the potato so soft and delicious with a crispy skin. You may remember my sweet potato post in my slow cooker series a while back which gave you two ways of having your baked sweet potato depending on whether you fancy sweet or savoury!

Dinner – Wedges

Roasted sweet potato has to be my all time favourite. To make it, I scrub the potatoes but don’t peel them, chop into big chunky wedge shapes and spread on a baking tray. Try not to overlap any of the wedges as this will stop them getting nice and crispy! Drizzle with a little olive oil and toss them around so they are well coated then season and add your spices – cinnamon and paprika are a favourite of mine, trust me it works. Pop them in the oven on a high heat (around 220) for 30-40 minutes, turning occasionally, until crisp and roasted to perfection.img_5184

What’s your favourite thing to do with sweet potatoes?

J x


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