Sweet Potato Master Recipe

Updated: Apr 5, 2021


Two weeks ago, I picked up a huge sweet potato. It was on sale for a meager price due to a glut on the market. After all, it's harvest season here in the Adelaide Hills.


Sweet potatoes are superfoods. They are highly nutritious and full of fibre and antioxidants. To learn more about their potential cancer-fighting, vision-saving, and health-promoting benefits, visit an article here at Healthline.


In the past, you could pick up a delicious side-dish like my master recipe for under $10 at a restaurant, but chefs have caught on that people like these dishes as mains, so the price has skyrocketed. Nowadays, it is more common to find something like this served with a side of quinoa for $24 or more. This sweet potato recipe only takes around 40 minutes to prepare, and during harvest season, it can cost less than $1 per serve. It's frugal, easy, and delicious to prepare.


I used only South Australian ingredients for my recipe, but you can likely find similar ingredients anywhere in the world. So, today, be sure to put these ingredients on your shopping list and get into the kitchen. This dish tastes great as a hot side dish, a light main, and even a cold salad.


Ingredients:

  • 1 large sweet potato, peeled

  • 2 tbsp extra virgin olive oil (I used the Hahndorf Market oil freshly produced in the Adelaide Hills)

  • 2 cloves chopped garlic (from my backyard garden)

  • Pinch of sea salt

  • Pinch of freshly ground black pepper (we have a pepper tree, but it didn't produce this year)

  • 1 tbsp honey (thanks to Michelle Boehner for her backyard honey)

  • 1 small lime, squeezed (backyard tree)

  • 2 tsp freshly picked rosemary (from our backyard)

  • 4 tbsp feta cheese


Directions

  • Preheat oven to 200c

  • Cut sweet potatoes into 4cm cubes and place in a bowl.

  • Combine olive oil, garlic, salt, and pepper and mix well with the potatoes.

  • Place on a rimmed cookie sheet. If the potatoes aren't glistening with sauce, you can spray them with an olive oil spray, but it isn't necessary.

  • Cook for 15 minutes.

  • Meanwhile, combine honey and rosemary in a small bowl.

  • Remove sweet potatoes from the oven and place them back in the big bowl. Pour honey and rosemary over the potatoes and mix thoroughly.

  • Place back in the oven for 15 minutes.

  • Remove from oven, place back in the bowl, and toss in the crumbled feta.

Variations

  1. You can serve this as a side dish, both hot and cold.

  2. Mix in cooked quinoa and chill for a full meal.

  3. Mix in cooked, cooled lentils for a full meal.

  4. Mix in couscous for a full meal.

  5. Mix in hot rice and serve hot for a full meal.



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