Sweet Potato Mash

My love for sweet potato is so real. They’re probably up there as one of my favourite ingredients ever. I really don’t think you can ever get bored of a humble potato as the possibilities are endless!

For a while I was obsessed with sweet potatoes wedges (ngl, I still am) and then I moved onto super smooth spiced sweet potato soup and I’ve only just tried sweet potato mash and it’s a total game changer.

Don’t get me wrong, I love a big bowl of comforting mash but why not give sweet potatoes a go? They are naturally sweet (and go super well with smoky paprika!) and packed full of Vitamin A, C, B6 among others.
This is super easy to make and makes the perfect side to any dish, I’m sure it would be wonderful atop a lentil shepherds pie!

Sweet Potato Mash vegan, dairy free, gluten free
Serves 2

This mash is the perfect accompaniment to any meal. This dish takes only 20 minutes and is a great alternative to your average mashed potato. Feel free to change up the flavours by adding cinnamon to enhance the natural sweetness or adding chives to add a mild oniony flavour.

2 large sweet potatoes, peeled and cubed
1 tablespoon coconut oil
1 tsp smoked paprika
Salt and pepper, to taste

Cover the chopped potatoes 3/4 of the way up with water and boil for 15-20 minutes.

Once the potatoes are cooked, drain, but reserve some of the cooking liquid.

Mash the potatoes with a fork (or in a food processor for a whipped texture) and add the oil, paprika, salt and pepper.

Serve immediately.

 

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Sweet Potato Fries

3 ingredients is all you need to transport yourself to foodie heaven.

These are one of my favourite snacks or side dishes to make, I mean, it really couldn’t get any simpler!

Also, as an added bonus – they’re baked not fried! (translates to: eat double the amount and you won’t feel any guilt 😉 )

Sweet Potato Fries vegan, gf, df
Serves 1

1 large sweet potato
Extra virgin olive oil or coconut oil
Sea Salt

optional: dried herbs of choice, smoked paprika, cayenne pepper, cinnamon

Preheat oven to 180ºC.

Slice the sweet potato into even sized matchsticks.
You can also cut them into wedges or cubes (which are great in salads!)

Place chips in oven for 15-20 minutes (keep an eye on them), flip them and return into oven for another 15 minutes.

Serve straight away, but they also keep fine the next day in an airtight container!

Autumnal Roast Vegetables

So it’s properly autumn/ fall now! Did you guys know it started on the 21st? I totally didn’t.

I kind of have mixed feelings about this to be honest. Summer’s over which means no shorts and going to the beach (unless you want to get pneumonia) buuut it does mean more cozy nights in and lots of rom coms. So I guess it’s good?

And, loads of my favourite foods are in season, aka. SQUASH SQUASH SQUASH. Have you tried kabocha squash? if you haven’t, you’re seriously missing out my friend. For realz, its probably one of my favourite foods. It’s got a chesnut flavour and the texture is so fluffy and my mouth is watering right now.

Also, complete side note: I realised that I’ve never shared my life DREAM with you guys (ok, slight exaggeration but ya know).

I basically really want to go to LA. Oh my gawd, the place of dreams. Like for real guys, it has to happen.

So umm, yeah, just thought I’d let you know that fun fact!

Autumnal Roast Vegetables vegan, gluten free, dairy free
Serves 2-3 as a side

This is a lovely warm side, but I’m sure would be just as delicious the next day for leftovers!
The orange zest lifts the dish and compliments the fennel and carrots, as well as the sweet potatoes. It would be delicious with a hint of cinnamon to bring out the warmth and goes well with the orange.

1 large sweet potato
1 or 2 carrots
1 bulb of fennel (I only had half on had, but I would have loved more of that aniseed flavour!)
1 tbsp extra virgin olive oil
Salt and pepper, to taste
1 tsp orange zest
Bunch of coriander

Preheat the oven to 180ºC.

Chop the sweet potatoes into cubes, the carrots into half moons (or diagonally) and the fennel into chunks.

Drizzle olive oil, salt and pepper and massage into vegetables before putting them in the oven for 20-25 minutes.

At the 20 minute mark, check on the vegetables and take out the fennel.
You may also want to flip the rest of the vegetables.

Leave in the oven for a further 15-20 minutes, but be sure to keep and eye on them!

Once taken out, grate over the fresh orange zest and season more if liked.