Sweet Potato

All posts tagged Sweet Potato

Savoury Sweet Potato Crumble

Published February 4, 2017 by Storm

Cooked this yesterday to share with a friend; mentioned it to another friend and had to promise to share the recipe, so here it is.

I cooked mine in my Dutch oven, so it could go straight from the hob to the oven, but you could start the filling off in a good size saucepan and then transfer it to a casserole dish to bake.

For the filling

1-2 tablespoons sunflower oil

2 smallish or 1 large onion, roughly chopped

2 cloves garlic, crushed

150g chestnut mushrooms, quartered (or cut into six segments if large)

2 large sweet potatoes, cut into 1″ cubes

2 teaspoons caraway seeds

500ml veg’ stock

400g tin chickpeas, drained

For the topping

250g barley flour

125g butter

50g porridge oats

Optional – A couple of handfuls of grated cheese (I used goats’ Gouda)

Method

Heat over to 200ºC

While the oven is coming to temperature, heat the oil over a low to medium heat and sweat the onions and garlic until softened, stirring regularly.

Add the mushrooms and cook for about five minutes, until softening.

Add the sweet potatoes, caraway seeds, and stock; stir well and bring to the boil. Then simmer uncovered for 15 to 20 minutes.

Meanwhile combine the topping ingredients and work between your fingertips until the mixture resembles coarse breadcrumbs.

Stir the chickpeas into the filling.

Drain of any excess liquid (I think I poured about 2 tablespoons away).

Add the crumble topping and bake for around 30 minutes.

If topping with cheese sprinkle it over the top about 5 minutes before the end of the cooking time.

 

Easy to do a vegan version by replacing the butter with dairy free spread (I like Suma Sunflower Spread for baking) and skipping the cheese.

For a gluten free version I would probably use buckwheat flour.

 

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Sweet Sweet Potatoes

Published March 25, 2014 by Storm

Neither potato nor humble

I’ve become quite a fan of sweet potatoes in the last year or so but my use of them hasn’t tended to the adventurous. Most often I’ll use a sweet potato to make wedges as an accompaniment to a cheese topped baked mushroom; the sweetness of the sweet potato providing a delicious contrast to the goats’ cheese I typically top my mushroom with. Simpler still, I’ll occasionally bake a sweet potato and serve it with salad and grated cheese. Basically, I use sweet potatoes as a replacement for the humble spud when I want to make an easy meal slightly more indulgent.

Spicing it up

After a brief flirtation with Spring, the weather has turned grey, blustery and slightly chill again; I felt the need to cook something colourful, warm and exotic to combat the great greyness. Turning to Madhur Jaffrey’s World Vegetarian for inspiration I was drawn to a recipe for Sweet potatoes with sultanas and cinnamon. Once I’d chopped the sweet potatoes, which seemed particularly hard, this was ever so easy to cook, not a dish to turn your back on but not one which requires the cook to be juggling multiple tasks at once. In a possible deviation from the recipe I opted for red onion instead of white, I tend to assume white is called for if it’s not specified, the richness of colour from the onion and the sweet potato was a feast for the eye. The combination of ginger and cinnamon made this both exotic and comforting and I would happily have eaten double portions. It’s suggested to serve this with dark greens and cavolo nero would be perfect with it but this time round I served it with buttered spelt bread and a handful of almonds, I’d happily eat it with the same accompaniments again.

 

This is getting 5 out of 5 for ease of cooking and for taste!

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