Category Archives: Sweet potato

Recipe: Thai Yellow Soup

Hmmm a traditional Thai soup recipe? Hell to the no! This is anything but. I came up with the idea for this recipe after an experiment in making Thai chicken curry. The chilli I used for the curry was a little lacking in the heat department and as a result I ended up with a curry that had almost no heat.

It still made for a fantastic tasting dish, just not what was originally intended. The lack of heat meant that all the other herbs and spices were able to come through in full force. Which led me to thinking about what else I could use similar flavours in because they are so great together.

This is the first of those ideas to make it to the “perfected recipe” stage and it’s a butternut squash and sweet potato soup of sorts but that doesn’t really make for a snappy title so given the inspiration and appearance I’m calling it Thai Yellow Soup.


Thai Yellow Soup garnished with a sprig of basil and a dash of truffle oil
Thai Yellow Soup garnished with a sprig of basil and a dash of truffle oil

Ingredients;

1 x onion, diced
1 x carrot, diced
2 x sticks of celery, diced
2 x cloves of garlic, finely diced
quarter of a chilli, diced
Thumb sized piece of ginger, finely diced or grated
Pinch of ground coriander
Pinch of ground cumin
1 x butternut squash, diced
2 x sweet potatoes, diced
Veg or chicken stock
1 x star anise
1 x handful of fresh coriander
1 x handful of fresh basil
1 x handful of fresh mint


Place a large saucepan over a medium high heat, once it has warmed add a little oil, just enough so that you can slow fry the onion until it is soft, then add the carrot and continue to gently fry until they start to soften.

Next you want to add the celery, garlic, chilli, ginger, ground coriander and ground cumin. stir it all together and continue to fry for about a minute this should be long enough to warm and release the fragrance of the garlic, ginger, coriander and cumin.

Add the butternut squash and the sweet potato to the pot and stir together. Add enough stock to cover all the contents. Drop in the star anise, fresh basil, coriander and mint, then stir and bring it to the boil. Simmer gently for 30 – 40 minutes, stirring occasionally. When the sweet potato and butternut squash start to break up as you stir remove the soup from the heat and blend until you have a smooth purée.

Return this to a low heat. Then taste and season. If you are happy with the consistency of the soup you can proceed to the eating phase, if not, you could thin it by stirring in boiling water or by adding milk or cream.

I like to serve this soup drizzled with a little truffle oil for added decadence and a crusty bread roll is a great accompaniment to any soup.

Recipe: Sweet Potato & Parsnip Fries

Sweet Potato & Parsnip Fries
Sweet Potato & Parsnip Fries served with Steak and Onion Relish

Ingredients;

4 medium-sized parsnips
3 sweet potatoes
3 cloves of garlic
Handful of fresh herbs, as available (suggest thyme, oregano, mint, chives, parsley)
3 tablespoons olive oil
Pinch of rock salt


When I first saw the recipe this one is based on over at Donal Skehan’s blog, I wanted to make it immediately! I adore sweet potatoes, but I’ve quickly tired of simply baking them in the oven, and while they are gorgeous in stews, it’s not exactly the weather for it!

This weekend I had a batch of parsnips to use up, and some sweet potatoes in the basket too – so I figured that I’d try them together for a change, served alongside a deliciously tender fillet steak with hubbie’s onion relish. I think the addition of the parsnips made the fries even more special – it was so sweet it was practically like eating candy!

Start by picking your herbs, plucking leaves from stalks where necessary. Roughly chop up the garlic cloves and toss the herbs, garlic & salt into your pestle & mortar and bash until you have a paste – you can use your food processor if you don’t have a pestle & mortar. Add in the olive oil and stir well.

Preheat your oven to 200C.

Peel your parsnips and sweet potatoes and then chop into fry/chip shapes – I find for parsnips the best method is to top & tail, then cut in half horizontally, then split the bottom section into 4 vertically, and the top into 6-8 sections vertically – trust me, that will make sense as you are chopping! With the sweet potatoes, the important thing is to try and split them evenly – if you have thin, scraggly fries then they won’t cook evenly. Aim for similar size to your parsnip fries.

Drop the fries into a large bowl as you cut them, and once finished add the mix from the mortar to the bowl and mix it in well, until all the fries are coated evenly.

Spread the fries out onto a baking tray in one layer (use 2 trays if needed) and bake in the oven for 40-45 mins, turning once. The fries should end up soft on the inside and just charred on the edges.

Recipe: Sweet Potato Pie

Sweet Potato Pie hot from the oven
Sweet Potato Pie hot, Hot, HOT from the oven

Ingredients;

1 sweet pastry pie crust
1kg large sweet potatoes
50g unsalted butter, melted
100g golden caster sugar
4 level tablespoons plain flour
1/4 teaspoon ground nutmeg
ground cinnamon
2 teaspoons vanilla extract
3 large eggs

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This pie uses veg instead of fruit so it’s a healthy(ier) Soul Food dessert and what’s even better, it tastes great. This recipe makes enough pie filling to fill two sweet pastry pie crusts, so I usually freeze half instead of baking two pies (it’s better for my waistline:)).

To start with, heat your oven to 200C, wash your sweet potatoes and prick them all over with a fork. Then lay them out on a baking tray and pop them into the oven for about 50 minutes to an hour. When they’re done they should be soft and cooked through fully, I use a skewer or cocktail stick to check they are soft in the middle. Once they are done get them out of the oven and turn it down to 180C.

You will need to leave them to cool for a few minutes once they come out of the oven so you don’t burn your fingers at the next step, which is to peel them and get rid of the skin. This isn’t difficult, just pull at the skin and it should come off fairly easily once they’re cooked. The hotter they are the easier I find it to peel them, put it’s a fine line between hot enough and sore fingers, so be careful!

Put the flesh of the sweet potatoes into a large bowl and mash them. I find a potato masher works best but you can use a fork. Next melt the butter over a low heat and add it along with the sugar, flour, nutmeg, vanilla extract and a large pinch of cinnamon to the mashed sweet potato.

Whisk 2 eggs in a separate bowl or mug and add this to the rest, then mash everything together until it’s completely combined.

Next spoon the mixture into the pastry case and spread it around evenly. Take the left over uncooked pastry, roll it out and cut it into strips to “cover” the pie. The easiest way I’ve found to get the woven finish is to do the weaving on a sheet of greaseproof paper and then flip this onto the rest of the pie.

Beat the remaining egg and brush it over the exposed pastry. Make sure the oven has cooled to 180C and put the pie in for 45 minutes or until golden brown.

I usually serve this with either some ice-cream or whipped cream. It’s best eaten fresh, just allowed to cool for about half an hour, but it can also be eaten cold.

Recipe: Turkey stew

Turkey stew with mashed spudsIngredients;

1 knob of butter
1 good lug of olive oil
1 kg turkey thigh meat, diced
1 handful of fresh thyme leaves
1 large leek, chopped
2 sticks of celery, chopped
2 carrots, chopped
1 large sweet potato, diced
1 parsnip, chopped
2 large onions
1 handful of plain flour
1 wineglass of rosé or white wine
1 wineglass of milk
1 wineglass of water
1 small tin of sweetcorn
8 pork sausages

Serves 6-8, can be frozen

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Take your Largest Saucepan, and get it on a Low heat, add a good lug of olive oil and a knob of butter.

Next add your turkey meat, fresh thyme, leek, celery, carrots, sweet potato, parsnips, onions and give it about 15 minutes at a simmer, stirring occasionally so nothing sticks.

Get your pan up to a high heat and add a good handful of flour and stir it in, keep stirring for about 2-3 minutes, then add the wine, let it simmer for a minute. Then add the milk and water and stir throughly until all the ingredients combine.

Then bring this to a simmer for about 1 hour or until the leeks and onion have started to break up.

Add the sweetcorn for the last 10 minutes of the hour.

Take your pack of sausages and squeeze all the sausage meat out of the skins. Roll it into a large marble sized balls (wet hands work best). Do this with all the sausage meat and then stir fry them until cooked and add this to the rest of the stew, stirring them in well.

Serve in a bowl with a warm crusty bread roll or some mashed spuds.