The recipes below use these methods. Our first is a delightful side salad made with beetroots, the second and third are very simple dishes mashing the potatoes with a little butter. Both have one thing in common - they are delicious and I can highly recommend them.
In American the sweet potato is called the yam. Choose tubers which feel firm to touch and relatively smooth. They will happily store for 2 - 3 weeks in a cool place but cannot be refrigerated. They come in a variety of colours ranging from brown, orange and even purple.
Pre heat oven to 200C Gas 6
You will need
Put the olive oil and salt and pepper into a bowl - add the wedges, making sure each is covered.
Cooking Sweet Potatoes
1. Put the wedges onto a baking tray and bake for about 15 - 20 minutes in a pre heated oven.
2. Cut the beetroot up into small pieces.
3. Add the cooked potato to the beetroot.
4. Sprinkle the cashew nuts, parsley and cheese over the salad.
5. Make the dressing by pouring all the ingredients into a salad bottle and shake.
6. Drizzle the salad dressing over the salad and serve immediately.
2. Cook in salted, boiling water for about 15 minutes.
3. Drain and mash potatoes with a masher.
4. Melt the butter in another pan with the garlic and cook for a minute or two until the garlic is golden brown.
5. Pour the melted butter mix over the potatoes and mix in with a fork.
6. Season with salt and pepper before serving hot.
7. Serve with a sprig of parsley on the top for decoration.
8. If the potatoes are a little dry, try adding a little milk or cream.
2. Cut each potato into quarters and cook in boiling water for about 15 minutes until tender.
3. Drain and mash.
4. While the potatoes are cooking, gently fry the onions in the coconut oil until they are a nice golden brown.
5. Mix into the mashed potatoes the onions, orange juice, shredded coconut and a little salt according to taste.
6. Put a little butter on top of each serving.
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