My go to winter vegetable

I have always enjoyed them, but for some reason it is only this year I decided to get creative with it. It’s the Golden Sweet Potato! It really is such a versatile winter vegetable, plus it is much healthier than its paler counterpart. Not only is it an incredible and unequalled source of beta carotene, but it could also help raise our blood levels of Vitamin A which plays a vital role in bone growth and immune system health. Beta carotene is an important antioxidant that helps to protect immune systems as well as helping to lower the risk of some cancers. Making sure you get the most beta carotene from sweet potato could be related to eating a small amount of fat in conjunction with the sweet potato, and it is as small as 3-5g of healthy fat like olive oil or coconut oil.

So far this winter I have made sweet potato soups, as well as just having it as side dish and mixed into my salads.   Here is a really easy soup recipe I used (I replaced the dairy with soy milk and didn’t think it needed the yoghurt dressing, so I went without) http://www.thekitchn.com/recipe-sweet-po-2-19709

BUT, I have also had a few light bulb moments with my sweet potatoes, here are a couple of my inventions:

Roasted sweet potato and baked eggs – this is perfect for the kids and so simple. Just cut the sweet potato in half long ways and sit them in the oven to roast for about 30-40mins, until they are soft. Turn the griller on, scoop out some of the middle of the half potato and crack an egg into it, sprinkle with salt and pepper and pop it under the griller on high. Once the egg starts to cook (should only take a few mins), pull it out, sprinkle some cheese over the top and pop it back under until the cheese melts. I make it with a green salad.

 Sweet potato pancakes – my absolute favourite winter weekend breakfast treat this year! Boil, steam or dry roast your sweet potato so it is ready to be mashed. Mash the potato (just 1 large one is plenty). I make up a cashew and oat flour just by putting two cups of raw cashews and 1 cup wholegrain oats into the blender and blending until you have a nut meal (leave the oats out if you want to avoid the grain). Mix the mash potato, nut meal, 1 teaspoon of baking powder and 2 teaspoons of cinnamon together. Add in a little soy milk if it feels a little dry. Then heat your saucepan with a little coconut oil and spoon your batter in and cook evenly on both sides. Serve with the (real) maple syrup, not the flavoured stuff.

 


Catherine Craig
Catherine Craig

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