One potato…sweet potato

I really, really, really like sweet potatoes. In fact I would much prefer them to their friends the white potato. No matter what you do with them they taste so delicious. Bake them as chips put them into a stew, blend them in soup, they add a hint of sweetness  which is just what I love. I have realised that I have several recipes featuring this funny looking vegetable. Carrot and sweet potato soup, golden lentil soup, butter bean and sweet potato hotspot or simply sweet potato fish and chips. The great thing about them as chips is all you need to do is wash, chop into and chips and put into a hot oven for 30 minutes, and hey presto they are ready to go. If I make potato chips I have to peel, steam and bake which can take a lot longer and unless you are eating them at the right time of year they may not even taste nice. This is not true with a sweet potato. They always taste nice. 

Five things you might not know about sweet potatoes – 

1. Sweet potatoes are a root vegetable not a tuber as ordinary potatoes are.

2. They are very high in fibre when eaten with their skins on.

3. They are an excellent source of vitamin A, C and E .

4. They are a superb source of beta carotene which is good for vision, immunity and overall health.

5. North Carolina in the United States is the leading grower.

So, if fancy having a go at cooking with sweet potatoes here is my favourite recipe – 

Butter bean and sweet potato hotpot 

Firstly prepare the vegetable. 

Wash and slice 2 sticks of celery. Wash and peel 2 medium sweet potatoes into medium sized cubes. Crush 2 cloves of garlic. Then heat a tablespoon of oil in a large pan, when it is nice and hot add the potato and celery and leave on a high heat for 5 minutes to caramelise.  Reduce the heat and add the garlic and cook for 1 minute but don’t let it burn.  Sprinkle in 2 teaspoons of smoked paprika (less if you are not a big fan) and cook for a minute or so.  Add a tin of chopped tomatoes plus a tin of boiled water to rinse out the tomato can. Bring to the boil then put the lid on and simmer for 10minutes until the potato is soft. Finally add a tin of butter beans that have been rinsed thoroughly. Leave to simmer again for 15minutes. 

Serve with brown rice, whole wheat pasta or a French baguette smeared with garlic butter and baked in the oven for 10 minutes. Equally a baguette or ciabatta topped with your favourite cheese and popped under the grill would be delicious too. Or all of the above if you are very hungry!! 

This is one of those recipes that I return to time and time again. It is always delicious and I always enjoy eating it. Perfect for lunch, dinner or supper and I have been know to even eat it cold. 

I hope you enjoy it too and I would love it if you shared your favourite sweet potato recipe. 

Thanks for reading! Lx


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