3 Wild Ways with a sweet potato
I love these golden glorious vegetables.
Cheap as anything and versatile. These are my three favourite things to do with sweet potato…
Dice these golden beauties into small cubes or roundels. Place on a roasting tray, drizzle with olive oil, season with salt and pepper and shake to coat. If you really want to make these sexy, sprinkle with my Chef Mel Sexy Black Salt Flakes for a dramatic and epic black crunch.
If you want to take your sweet potatoes ‘Around the World’, you can season with your choice of spices. Think curry powder, paprika, your favourite blend OR you could try my fancy Chef Mel Culinary Spray Tan Ras el Hanout spice mix to really make these amazing. Place in pre-heated oven of 220c for 15-20 minutes until golden and tender. So juicy and delcious and doesn’t need anything to disguise the delcious sweetness.
Air fry or shallow fry julienne or ribbons
Peel sweet potato and then use a peeler or julienne peeler to get these cut down really thin and gorgeous. I use vegetable oil to fry these until crisp and delicous. They really do only take a few minutes to cook. Use to adorn any dish, here I’ve used them on my little cream cheese pastry tarts. If you don’t like frying or using oil you can also use an air fryer OR roast on a greased try until each ribbbon or juilienne is golden and crispy. Too easy.
Here the Sweet Potato ribbbons adorn gorgeous cream cheese tarts
Cut your sweet potato into thick round slices, about 5-8mm. Place on a lightly greased roasting tray and then season lightly with olive oil, salt, pepper and spices. Place in the middle of the oven, close the door and pop the grill on. When the first side is brown, about 5-8 minutes, turn over and do the other side. They should be gorgeous, golden and delicious. You can use in so many ways, I like to use my roundels to feature as a hero vegetable in a gorgeous stack, in a main course as a delcious side, or if you have some leftover blend up as a glorous dip or soup.
What’s your favourite sweet potato hack?
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