Three cool new ways to cook sweet potatoes
-Apr 3, Caroline Blight, Nutrition -
It’s hard to believe that a decade ago a sweet potato wasn’t the easiest find and certainly they weren’t the staple they are now in most of our shopping baskets either. But many of us are embracing them, something our skin is thankful for as they are packed with vitamin A which is also great for hair and nails as well as immune function. Sweet potatoes are also a great source of vitamin C and antioxidants which help prevent inflammation in the body and can damage DNA, also accelerating ageing.
If you are bored of eating them roasted, mashed and as wedges then there are plenty of more quirky ways to enjoy sweet potatoes. Have you tried any of these?
Sweet Potato Toast Recipe
This is a fab way of eating ‘toast’ without the bread and with all the health benefits sweet potatoes contain. You can top them with sweet or savoury toppings as their natural sweetness works with both. Combine the sweet potato base with high protein, healthy fat and more veg toppings and you are onto a winning breakfast or quick meal.
Simply wash a sweet potato and cut into 1.5cm-2cm lengths. Pop into the toaster on high for a couple of ‘pops’ until the potatoes are lightly coloured on the outside and soft inside.
Recipe for Sweet Potato Pancakes
The natural sweetness of sweet potatoes means you don’t need to add too much extra sugar to your pancakes when you serve them – or you can have them with savoury toppings too. These pancakes are beautifully fluffy and moist and also suitable for Paleo and gluten-free diets too.
- ½ cup mashed sweet potato
- 3 tablespoons almond flour
- 2 eggs
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- Beat eggs in a large mixing bowl then add all the other ingredients and mix until well combined and smooth.
- Heat a little oil or butter in a large frying pan. Divide the mixture into three pancakes. Cook for 2-3 minutes on each side before serving.
Sweet Potato Ice Cream Recipe
Sweet potato not only gives a natural sweetness to dishes but it also adds a creaminess too. You can make this with orange or purple sweet potatoes with the colour giving a beautiful pastel tone to the ice cream.
- 350ml full-fat canned coconut milk
- 1 tbsp arrowroot powder
- 60ml maple syrup
- ½ cup mashed sweet potato
- 3 teaspoons vanilla extract
- Blend the coconut milk, arrowroot, maple syrup, vanilla and sweet potato together until smooth.
- Bring to the boil in a saucepan while beating with a whisk the whole time. Your resulting mixture should be smooth and creamy.
- Remove from the heat pour into a freezer friendly container and chill overnight or for around four hours. If you have an ice cream maker you can use this to make the ice cream according to the makers manual.
- If not, remove from the freezer and beat with an electric whisk until it is fluffy. Return to the freezer for another 2 hours before whisking again to ensure it has plenty of air in it. Freeze once again.
- To serve simply remove from the freezer for 5 minutes before scooping.