I actually love sweet potatoes. The best way to eat them is roasted. Here is a good recipe to get you started on something my family enjoys, especially in the fall.
Ingredients:
Sweet Potatoes
Baking Sheet
Olive Oil
Directions:
1) Preheat the oven to 230'C/450'F.
2) Scrub sweet potatoes well. Pierce them with a fork in a few places, and set them on a rimmed baking sheet. Bake for 25 to 30 minutes depending on their size. The potatoes are cooked when you can easily insert a knife into the center. Remove them from the oven and allow them to cool.
3) Slice each one length-wise, making sure not to cute them into two pieces. You could drizzle it with olive oil!
Filling #1: Mediterannean Broccoli and Chickpeas
Ingredients:
Zest of one lemon
Juice of 1/2 a lemon
1 Tbsp cold-pressed olive oil
1/2 tsp seasalt
1 tsp maple syrup or honey
2 cups diced broccoli
1 1/2 cups chickpeas
1/4 cup pitted olives
1/4 cup pine nuts.
Directions:
1) In a large bowl, whisk together the lemon zest and juice, olive oil, salt, and maple syrup or honey. Add the broccoli, chickpeas, olives, and pine nuts. Toss to combine and season with salt.
Filling #2: Spicy Cabbage and Black Beans
Ingredients:
2 cups shredded cabbage
1 1/2 cups black beans, drained and rinsed
juice of one lime
1 Tbsp cold-pressed olive oil
a few pinches of fine sea salt
1/2 cup of cilantro leaves
2 spring onions, white and green parts, sliced
1 small red chile, sliced
Directions:
1) In a large bowl, combine the shredded cabbage, black beans, lime juice, olive oil, salt, cilantro, spring onions and red chile.
Another option is just to eat it roasted. Koreans do this and it actually tastes pretty good!
Ingredients:
Sweet Potatoes
Baking Sheet
Olive Oil
Directions:
1) Preheat the oven to 230'C/450'F.
2) Scrub sweet potatoes well. Pierce them with a fork in a few places, and set them on a rimmed baking sheet. Bake for 25 to 30 minutes depending on their size. The potatoes are cooked when you can easily insert a knife into the center. Remove them from the oven and allow them to cool.
3) Slice each one length-wise, making sure not to cute them into two pieces. You could drizzle it with olive oil!
Filling #1: Mediterannean Broccoli and Chickpeas
Ingredients:
Zest of one lemon
Juice of 1/2 a lemon
1 Tbsp cold-pressed olive oil
1/2 tsp seasalt
1 tsp maple syrup or honey
2 cups diced broccoli
1 1/2 cups chickpeas
1/4 cup pitted olives
1/4 cup pine nuts.
Directions:
1) In a large bowl, whisk together the lemon zest and juice, olive oil, salt, and maple syrup or honey. Add the broccoli, chickpeas, olives, and pine nuts. Toss to combine and season with salt.
Filling #2: Spicy Cabbage and Black Beans
Ingredients:
2 cups shredded cabbage
1 1/2 cups black beans, drained and rinsed
juice of one lime
1 Tbsp cold-pressed olive oil
a few pinches of fine sea salt
1/2 cup of cilantro leaves
2 spring onions, white and green parts, sliced
1 small red chile, sliced
Directions:
1) In a large bowl, combine the shredded cabbage, black beans, lime juice, olive oil, salt, cilantro, spring onions and red chile.
Another option is just to eat it roasted. Koreans do this and it actually tastes pretty good!
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