I just love sweet potatoes and they are a must buy, everytime I go to the market. I adore their sweet and nutty flavour and there are so many ways you can cook them: – boil them, mash them, fry them, steam them and you can even make a bread or cake with them.
They come in different shape and sizes – they are orange, yellow, purple, long, small, floury, waxy – and they are very similar to yams, cassava, pumpkin and winter squashes.
Unlike white potatoes, sweet potatoes count towards your 5-a-day as they are classified as a root vegetable and not as tubers. Noticable from their rich orange colour they are high in antioxidants, which protect us from free radicals. They are also high in fibre, Vitamin A, C and B6, Manganese, Potassium, Copper and Niacin. They are good for your gut, may have cancer fighting properties and may even improve your eye sight.
Sweet potato frittata with goat’s cheese
Fry red onions in a bit of ghee on medium heat until sweaty (the onions, not you!). Add sweet potatoes – skinned and cut into squares – and cook for about 5 minutes. Add some other vegetables to your liking (red peppers, zucchini etc.) as well as some some fresh herbs (rosemary, thyme, chives, dill – whatever you fancy) and keep cooking for another 5 minutes. Pour the mixture into an oven proof and buttered dish. Mix up 8 eggs with 1 cup of milk or cream (or dairy free alternative). Season with salt and pepper and pour the mixture onto the vegetables. Cut up some soft goats cheese and arrange over the top. Bake in the oven at 180C for about 30 minutes. Enjoy with a green salad and some creme fraiche.
