Sweet Potato Garlic Mash

• Ingredients
  • 1 medium floury potato, peeled and cut into 1-2 inch chunks (mine was 180g)
  • Approx the same quantity of sweet potato as above (mine was 150g)
  • 2-3 cloves of garlic, peeled and smashed
  • 3 tbsp olive oil
  • Salt, to taste (I use 1/4 tsp salt)
  • Non-dairy milk
  • Freshly grated black pepper

• Directions/Method
  1. First add the sweet potatoes and potatoes to a saucepan of boiling water and simmer until tender.
  2. While the spuds are boiling, pop a small saucepan on low heat. Add the oil and garlic (don’t chop it, just smash it) and leave it for 10-12 minutes to infuse. Be sure the temperature is kept low or the garlic will burn and you’ll need to start again. The garlic should not change colour.
  3. When the potatoes are tender (test with a knife), drain and mash in a medium bowl. Add a splash of non-dairy milk to bring it together and then pour the contents of the oil pan in, including the garlic. Mash it all up good. Season with salt and pepper to taste (I like to add a pinch of flaked sea salt on top as well).

Green Curry Duchesse Jewel Sweet Potatoes in Ginger Coconut Cream

• Ingredients for duchesse sweet potatoes
  • 275g ( around10 oz) Purple jewel sweet potato
  • 2 tbsp coconut cream
  • 2 tbsp toasted coconut, ground to a fine powder
  • 1 tsp Thai vegetarian green curry paste
  • salt, to taste,
  • oil, to coat

• Ingredients for coconut ginger cream base
  • 120ml (1/2 cup) water
  • 3 inches lemongrass, cut into 3 pieces, each bruised on all sides
  • 4-5 thin slices galangal or ginger
  • 1 kaffir lime leaves
  • 1 asian shallot, finely diced
  • 1/2 tbsp soy sauce
  • 1/2 tbsp dark soy sauce
  • 1/2 tsp palm sugar (or substitute brown sugar)
  • 180ml (3/4 cup) thick coconut milk or cream
  • Generous squeeze fresh lime juice
  • Chopped spring onions and/or fresh coriander/cilantro, to garnish

• Directions/Method
  1. Bring the water to the boil in a wok or pan and add the lime leaves and then immediately remove the wok from the heat, setting aside for the leaves to soak for 20 minutes (if you’re using fresh, not dried, leaves then omit this step and add lime leaves with ginger in step 3).
  2. Meanwhile cut the potatoes into 1/2 inch slices and steam for 10-15 minutes until soft. Place in a bowl and mash with the coconut cream, toasted coconut, curry paste, and salt (to taste).
  3. Fill a piping bag with the mashed sweet potatoes and pipe onto a wax paper lined baking sweet. Aim for 6-8 clusters of mash. Drizzle some oil on top and bake at 190 C (375 F) for 20-25 minutes.
  4. Place the wok back on the heat, adding the ginger, lemongrass, and shallot. Simmer for 5-10 minutes before stirring in the soy sauces, sugar and coconut milk. Cook over medium heat for 5-10 minutes before removing and disposing of the lime leaves, ginger, and lemongrass.
  5. Ladle into two bowls or dipped plates and squeeze a bit of lime juice over each bowl. Place some of the duchesse sweet potatoes in the creamy base, pouring some extra coconut milk over if desired, and sprinkling with coriander leaves and spring onion.

Sweet Potato and Aubergine Curry

• Ingredients
  • 200g sweet potato, peeled and in 1 inch dice (1 small-ish potato)
  • 300g aubergine (eggplant) in 1/2 inch dice (1 medium eggplant)
  • 230g onion, halved and quartered (1 medium-large onion)
  • oil
  • 1/2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 3-4 cloves garlic (1 tbsp)
  • 1/2 tbsp grated ginger
  • 2 inches lemon grass
  • 1-2 packed tbsps fresh coriander leaves and stems
  • 2 tbsp freshly squeezed lime juice
  • 1/2 tsp salt
  • 1 cup (240 ml) full fat coconut milk
  • 2 kaffir lime leaves
  • 1.5 tsp brown sugar
  • 2 tbsp soy sauce
  • 1/4-1/2 (60-120ml) stock or water

• Directions/Method
  1. Mix the sweet potato, onion, and aubergine with a tablespoon of oil and roast at 200 C (400 F) for 20-25 minutes, until the onions are brown and a knife can be inserted fully through the sweet potato.
  2. Dry fry/roast the the coriander and cumin seeds in a large wok for a minute or so, until fragrant and beginning to pop. Use a pestle and mortar to grind down with the garlic, ginger, lime juice, lemon grass, fresh coriander, and salt.
  3. Heat a teaspoon of oil in the wok and fry the paste for a minute. Add the coconut milk and simmer 2-3 minutes before addingt eh sugar, soy sauce, and lime leaves. Turn the heat to medium low and simmer for ten more minutes. Blend to a smooth paste, if desired, and return to the wok. Add salt to taste.
  4. Add the additional water or vegetable stock and the roasted vegetables. Stir to coat and keep warm until ready to serve. Alternatively, blend to a soup with another cup or two of water/broth.

Savoury Sweet Potato Pies

• Ingredients
  • About 250g sweet potato, peeled and sliced
  • 1 tsp olive oil
  • a block of puff pastry
  • 2 cloves garlic, minced
  • 1 medium onion, sliced
  • 1 stick celery, diced
  • a few sprigs of fresh thyme and 15-20 fresh sage leaves (or a mix of the two dried, about 3/4 tsp)
  • 1 tbsp balsamic vinegar
  • 1/2 tbsp flour
  • Approx 1/4 cup (60ml) soy milk
  • 1 tsp dijon mustard
  • 50g vegan cheddar

• Directions/Method
  1. Preheat the oven to 200° C (400° F).
  2. Steam the sweet potato for 8-10 minutes, or until well done (you should be able to put a knife through with no resistance).
  3. Heat the olive oil over medium-low heat in a large saucepan. Slowly fry the onion and celery for 15 minutes, with a lid on, until lightly browned (a little burnt is okay). You may want to stir once or twice in the process. Add the garlic and herbs and cook for a further minutes before mixing in the vinegar.
  4. Once the vinegar has cooked down and the mixture is nearing dry again (a minute or two), add the flour and stir until evenly distrubuted through the pan. Slowly whisk in the soy milk until the flour is dissolved and the sauce thickens. Add the mustard and cheese, stirring to mix to a thick sauce. Turn off the heat and set aside.
  5. Roll your puff pastry to very thinly, perhaps 2-3mm, and cut several 5-6 inch rounds out. The recipe makes five or 6 pies, so start with ten rounds of pastry.
  6. To assemble, you can either mash the sweet potato and simply layer a few small pieces in the centre of a piece of pastry. Top with 2 tablespoons or so of the onion sauce. Brush the edges of the pastry with water and place a second round on top, pressing the sides down to seal. Flatten the pie slightly with the palm of your hand and press the edges with a fork.
  7. Place the pies, once assembled, on a lightly greased baking sheet, brushing with a bit of extra soy milk. Bake for 25-30 minutes, or until the pies are well browned with minimal burn.

Coconut Rice with Lemon-Agave Stir-Fry

• Ingredients
  • 150g brown rice
  • 3/4 C vegetable stock
  • 1/2 C coconut milk
  • 250g sweet potato, cut into chips + 1 tbsp oil
  • 125g broccoli heads
  • 100g courgette, cut into batons
  • 1/2 medium sized red onion, sliced
  • 2 cloves garlic, minced
  • 1/2 inch ginger, grated
  • oil for wok
  • Juice of 1 lemon
  • 1 tsp agave nectar
  • Pinch of chili flakes (optional)
  • 1-2 tbsp quality soy sauce

• Directions/Method
  1. First preheat the oven to 200C (400F) and then start the rice. Be sure to follow the instructions given for the rice you’re using. For a basic brown rice, the cooking time should be about 30 minutes and the quantities provided above will be accurate. Adjust liquid content as needed, using a similar ratio of stock to coconut milk. To cook add to saucepan and simmer, covered, on low.
  2. Cut the sweet potato into thick chips and toss in the tablespoon of oil. Once the oven is pre-heated, bake for 20-30 minutes, or until the sweet potato is just browning around the edges.
  3. While the sweet potato is cooking, prepare the vegetables for the stir fry. Cut the broccoli heads into small-ish pieces, the courgette into 2-3 inch batons, and the onion into 1/4 inch slices.
  4. In a small bowl mix the lemon juice, agave, soy sauce, and chili (if using). If you don’t have agave you can also use regular sugar, but be sure it dissolves evenly in the lemon juice.
  5. Heat your wok until near smoking and add a couple tablespoons of oil. Add the broccoli and stir-fry about one minute before adding the courgette and onion. Fry for another 3-4 minutes before turning the heat down a little and adding the garlic and ginger. Stir fry a further 20-30 seconds and finally add the lemon-agave sauce.
  6. Serve the stir-fry on a bed of the coconut rice, arranged with the roasted sweet potato chips, and enjoy while steaming hot!