A moment to myself

  With the the delivery of my delicious Revolting Balls looming, it's been flat out here at the coal face with lots of chopping, blitzing, whizzing and blending (along with a few other action filled verbs). As a reward for my efforts, I'm allowing a short respite to enable me to fulfil my promise to you of sending a blog with sweet potato recipes.

  Sweet potatoes are great because what they lack in versatility compared to their starchy cousin, the regular potato, they more than make up for in flavour and health benefits. Another advantage they have is that they cook a lot more quickly, which is a real bonus if you fancy a baked potato but can't be bothered to wait ages.

Looks good enough to eat.

  And that leads nicely into the first recipe, baked sweet potato. It really is as easy as turning on the oven to about 170c and popping one in. You may want to put it in something as they can spill their juices (Ooh err, missus!) as they cook. Serve as you would a regular baked potato, but as they are sweeter you may prefer the more savoury accompaniments. Though I've never done it, I'd imagine serving one with baked beans would be better suited to dessert. Bleurgh!

  They are easy to serve as mash but as they tend to waterlogged very easily, instead of boiling them, I'd recommend baking it until it's nice and soft then peeling off the skin and mashing it with butter or olive oil. Mix in garlic, mustard and/or herbs for a bit of sparkle. There's also a twisted Spanish omelette option where you shallow fry small cubes of sweet potato until browned which you mix into the omelette. Easy!

  The piccie above was last night's dinner. I'd describe it as nursery food from a Montessori nursery cos it was well sophisticated, innit. Lamb stew in the middle of peas and sweetcorn all surrounded by little petals of roasted sweet potato. All you have to do is cut up the sweet pot and put in a dish with a bit of oil, (I used coconut oil), a sprinkle of salt and stick them in the oven (flip them over half way through). Twenty to twenty five minutes later, they're done. For extra fun, experiment with other sprinkles for a bit of flavour variety such as zataar, paprika, balsamic vinegar or lemon juice. These ideas should get you started, Oh! and don't hesitate to get in touch if you've got any questions.

Kirk out

RevoltingFood.com