Browsing Tag:

sweet potato

Desserts

Sweet pot brownie

These are so good and you can cut it into 16-20 pieces, I freeze some and eat the rest over 2-3 days. They defrost really well so they are great for getting out the freezer when unexpected visitors arrive. This is so easy and quick to make that you wont get tired of making it!

sweet pot brownie

Print Recipe
Serves: 16 Cooking Time: 15-20 minutes

Ingredients

  • 125g of butter
  • 1-2 tablespoons maple syrup or honey
  • 2 squares of dark chocolate (85-95%)
  • 1 tablespoon almond butter
  • 1 teaspoon vanilla extract
  • 2 large eggs (beaten)
  • 175g of buckwheat or spelt flour
  • 2 teaspoons baking powder
  • 4 heaped tablespoons/200g of mashed sweet potato

Instructions

1

Preheat oven 190°C/170°C fan/Gas mark 4

2

Start by melting the butter on a low heat; add the syrup/honey and chocolate, once melted remove from the heat and add the almond butter and vanilla extract- stir well until smooth and then add the eggs.

3

In a large bowl add the flour and baking powder and mix well before adding in the butter mixture and lastly the sweet potato.

4

Stop once it is mixed together- to avoid over mixing.

5

Grease the bottom of a brownie tin and line with baking paper with a little up the sides so that you can release it from the tin easily. Pour in the mixture using the back of a metal spoon to even out the mixture and place in the oven and bake for 15-20 minutes.

Notes

You could use two smaller sandwich tins to make 2 separate cakes. Once cooled, freeze one of them for another day. Keeps for- up to 3 days in a tin or airtight container. On hot days keep in the fridge and bring to room temperature before serving. *Freezable for up to 6 months

Family meal

slow-cooked beef stew

I love this stew and I always make it if I have a large amount of people over for dinner as you can just double the ingredient quantities. It’s especially good around Christmas time, when you may have a few more for dinner than usual!

Slow-cooked beef stew

Print Recipe
Serves: 4-6 Cooking Time: 6-9 hours

Ingredients

  • 1 large onion or 2 small ones
  • 5 chestnut mushrooms or 10–15 small button mushrooms, halved
  • 2 carrots, peeled and cut into chunks
  • 1 teaspoon butter or olive oil
  • 3 garlic cloves, thinly sliced
  • 1 large sweet potato, peeled and cut into chunks
  • 400g tin of chopped tomatoes
  • 400g tin of coconut milk
  • 1 heaped tablespoon smoked paprika
  • 1 tablespoon dried oregano
  • ¼ teaspoon cayenne pepper (don’t be tempted to add more – it’s hot!)
  • 500g stewing beef, diced

Instructions

1

Put the onion, mushrooms and carrots in a food processor and blitz for a few seconds until finely chopped (or chop them with a knife very finely). Place at the bottom of the slow cooker.

2

In a small saucepan or frying pan, heat the butter or olive oil gently and lightly fry the garlic for 1–2 minutes (keep the heat low and don’t let it brown).

3

Add the garlic and the rest of the ingredients (apart from the meat) to the slow cooker and stir well.

4

Lastly add the meat and let it sink into the sauce, place the lid on the slow cooker. Cook on LOW for 8–9 hours or on HIGH for 5–6 hours, until the meat is tender and the sweet potato is falling apart.

Notes

For a less creamy dish, omit the tinned coconut and replace with an extra tin of chopped tomatoes. * Keeps for up to 4 days in the fridge * Freezable for up to 4 months

Family meal

Minted Lamb and Sweet Potato Pie

This is one of the family favourites. Even though I’m not one to eat much lamb for personal reasons, the children really like it and getting my eldest son to eat meat can be a struggle. Served with peas or a salad, this is an easy and tasty family meal.

Minted Lamb and Sweet Potato Pie

Print Recipe
Serves: 4 Cooking Time: 30 minutes

Ingredients

  • 550–600g sweet potatoes (3–5 potatoes, depending on size)
  • 1 large onion
  • 1 green pepper
  • olive oil, for greasing and frying
  • 500g minced lamb
  • 2 heaped tablespoon mint sauce (I use Colman’s garden mint concentrate)
  • 60g Cheddar cheese, grated

Instructions

1

Preheat the oven to 200°C/180°C fan/Gas 4. You will need a 26x36cm (or similar) oven dish.

2

Peel the sweet potatoes and cut them all about 1cm thick, Put them in a saucepan, cover with cold water and bring to the boil. Once boiling, cook for 5-10 minutes until tender, then drain.

3

In the meantime, chop the onion and pepper very finely (I use a food processor). Heat a frying pan with a small amount of olive oil and sauté the onion and pepper for 5 minutes until softened.

4

Add the lamb mince and mix well, and continue to cook for another 5 minutes until the mince is browned all over.

5

Put the lamb mixture into the oven dish and stir through the mint sauce.

6

Place the slices of sweet potato over the meat, overlapping a little.

7

Sprinkle the sweet potato with the grated cheese and bake for 20 minutes-the cheese should be bubbling and golden.

Notes

To make more, double the ingredients, freeze what you don’t use, defrost before reheating. You could mash the sweet potato instead just follow the same instructions and mash once the sweet potato cooked. * Keeps for up to 4 days in the fridge * Freezable for up to 4 months