Post Category: Signature Recipes



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 peper and shake to coat.  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.

Sweet Potato 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.  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?