Sweet Potatoes

If you have a sweet potato patch, you should have been digging up lots of tubers lately. Don't leave them in the ground any longer or you may find them damaged by slugs soon. After digging them up, let the tubers cure in a warm spot outside for a week so the starches convert to sugars. Then store them in a dry place.

Quinoa with Cumin Scented Sweet Potatoes

A simple, healthy lunch or light dinner

  • 1 cup quinoa
  • 750g sweet potato (about 1 large one), peeled and cut into 1cm cubes
  • 2 tbs (30ml) extra virgin olive oil
  • 1 large tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp freshly ground black pepper
  • 1/3 cup diced Australian dried apricots
  • 1 ¾ cups vegetable stock
  • 2 tbs freshly squeezed lemon juice salt and pepper
  • 2 tbs coarsely chopped almonds
  • ¼ cup chopped fresh coriander leaves and stems
  1. Soak the quinoa for 10 minutes, then drain and rinse three times to remove all traces of bitterness. Preheat oven to 230C.
  2. Line a baking sheet with aluminium foil or baking paper. Combine the sweet potatoes, oil, cumin, coriander and pepper on the backing sheet.
  3. Spread out into a single layer and roast for about 20 minutes, stirring once or twice, until the sweet potatoes are golden brown on the outside and tender inside.
  4. Meanwhile, place the rinsed and drained quinoa in a large saucepan with the apricots, add the stock and bring to the boil.  
  5. Reduce heat to medium-low and simmer, covered for 15 – 20 minutes, or until translucent and most of the liquid has been absorbs.
  6. Fluff with a fork, remove from heat and let stand covered for 5 minutes. Gently fold the sweet potato and lemon juice into the cooked quinoa.
  7. Season to taste with salt and pepper. Serve sprinkled with the almonds and coriander.

Roasted sweet potatoes with honey and cinnamon

A sweeter treat, super simple and healthy, with the added immune system boosting benefits of honey and medicinal properties of cinnamon
  • 4 sweet potatoes, peeled and cut into 2cm cubes
  • ¼ cup extra virgin olive oil
  • ¼ cup honey
  • 2tsp ground cinnamon
  • salt and freshly ground pepper
  1. Preheat the oven to 190C.
  2. Lay the sweet potato cubes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon salt and pepper over the potatoes and roast for 25 â€“ 30 minutes in oven or until tender.
  3. Transfer to a serving platter, drizzle with more olive oil and serve.
Optional: Add 1 tsp soy sauce to the honey mixture, then garnish with
toasted nigella or sesame seeds.

Sweet potato and peanut butter soup

We were a bit dubious about the peanut paste, but this soup is surprisingly delicious as well as nutritious.
  • 1 tbsp. cold-pressed extra-virgin coconut oil
  • 1 small brown onion (100g), finely chopped
  • 2 cloves garlic, crushed
  • 2.5 cm (1-inch) piece fresh ginger (10g), grated
  • 1 tsp. ground cinnamon
  • 1 small red capsicum (150g), chopped coarsely
  • 500g of sweet potato, chopped coarsely
  • 1 medium tomato (150g), chopped coarsely
  • ½ cup (140g) natural peanut butter
  • 2½ cups (625ml) filtered water
  • 50g green beans, trimmed, halved length ways
  • ½ fresh long red chilli, sliced thinly
  • 1/3 cup loosely packed fresh coriander leaves
  • 2 tbsp. roasted unsalted peanuts or cashews
  • 1 lime, cut into wedges
  1. Heat oil in a medium saucepan; cook onion, garlic and ginger, stirring until onion softens. Add cinnamon; cook, stirring, 1 minute until fragrant.
  2. Add capsicum, sweet potato, tomato, peanut butter and the water, bring to the boil. Reduce heat; simmer, uncovered, 15 minutes or until sweet potato is tender. Cool soup for 10 minutes.
  3. Blend soup, in batches, until smooth
  4. Season soup to taste; ladle into serving bowls. Serve topped with beans, chilli,coriander, nuts and lime wedges.
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