Tag Archives: sweet potato

Sweet Potato Plum Pesto Starter

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170900 Sweet Potato Pesto Plum Starter-7702

This starter really has it all; it’s sweet, it’s spicy, it’s sour and it has crunch!!
My garden is overflowing with plums so I try to create as many varying dishes with plums as I can. This is a layered sweet potato dish that can be served with or without a spoonful of Greek yoghurt.

Serves 4

Sweet potato:
1-2 large sweet potato, peeled
Olive oil
Coarse salt

1. Heat oven to 205 C
2. Slice the sweet potato (you need 3 slices per person)
3. Coat with olive oil and sprinkle some salt on top
4. Bake in oven for about 30 minutes

Plum mix:
75 ml cut up (pitted) plums
1 tablespoon olive oil
1 tsp apple cider vinegar

• Gently fry the plums in the oil. If you, like me, have sweet plums, add the vinegar. If the plums are really sour, add a few drops of agave instead.

Pesto:
75 ml shelled pistachios
100 ml loosely packed basil leaves
½ tablespoon lemon juice
1,5 tablespoon olive oil
Pinch of salt
1 clove crushed garlic
½ tsp chili flakes

Plus some extra basil leaves for decoration

• Combine all pesto ingredients in a mini prep and run until well combined but still chunky (crunchy).

Plate:
• Start by drizzling some plum mix on the plate, then layer the sweet potato, plum mix and pesto with three layers of each. Decorate the plate with some drops of juice from the plum mix and some basil leaves. Enjoy.

Sweet Potato Crunch with Vegetables

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Sweet Potato Crunch with Noodles, Pickled Onion and Salsa

A beautiful vegan dish, served on its own or as a side dish.
This recipe is quite similar to another sweet potato dish I have previously posted. The accompanying vegetables makes it into a new dish though. The potato crunch can be used as a base in many different recipes, even for desserts! An absolute favorite of mine. This is also one of the recipes I have developed under the guidance of Matthew Kenney Culinary School.

If you do not have a dehydrator, you can use a normal oven and bake the Crunch at 175C for 30-40 minutes (depending on the thickness of your Crunch).

Serves 6

Sweet Potato Crunch:
1 large sweet potato
2 carrots
1 red apple
¼ cup lemon juice
2/3rd cup of cashews
1 tsp salt
½ tsp freshly ground black pepper

Zucchini Spaghetti:
3 medium sized zucchini
2 tbsp olive oil
1 tbsp apple cider vinegar
¼ tsp salt
¼ tsp agave
2 tsp fresh thyme

Pickled Red Onion:
2 red onions, thinly sliced
1 tbsp white wine vinegar
3 tbsp olive oil
½ tsp agave
¼ tsp salt

Tomato Corn Salsa:
1 cup diced tomato, seeds removed
1 cup sweetcorn
½ tsp salt
¼ tsp Cayenne pepper
3 tsp lemon juice
2 tbsp cilantro, chopped

Avocado Puree:
2 avocado
3 tbsp lime juice
¾ tsp salt
½ tsp ground black pepper
¼ tsp agave

Garnish:
1 cup rocket salad (drizzled with a little bit of olive oil for shine)
Pea sprouts
3 colors of cherry tomatoes
Chili flakes

1. Clean the vegetables to be used for the crunch mix and cut up in chunks.
2. Process the vegetables and nuts in a mixer.
3. Make 18 (3 per person) small rounds (use a mold to shape them) or rectangular sticks if you prefer (see photos).
4. Dehydrate over night (or longer, depending on the thickness of your rounds), or bake in a 175 C oven for 30-40 minutes depending on the thickness.
5. Spiralize the zucchini and marinate in the oil, vinegar, salt, agave and thyme mixture for about 30 minutes.
6. Slice the red onion thinly, using a mandolin. Marinate in the vinegar, oil, salt and agave for 30 minutes.
7. Combine the ingredients for the salsa. Set aside for the flavors to blend and mature, 30 minutes.
8. Serve the colorful dish on individual plates. Garnish.

160914-sweetpotato-crunch-with-vegetable-noodles-3044

Cod Sweet Potato and Tapenade

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1605 Sweet Potato Tapenade Cod-2726

A wonderful fish dish where the sweet potato puree contrasts with the salty/spicy tapenade. Don’t forget to spice up the puree so it doesn’t get too sweet. Also, spread it quite thin on the plate so the taste of the fish and tapenade is not over shadowed by the puree.
This is a low fodmap dish.

Serves 4

Tapenade:
12 green olives
12 black olives
70 g marinated char grilled red peppers
4 sundried tomatoes
1 red chili, seeds removed
1 green chili, seeds removed

Sweet potato puree:
3 large sweet potatoes, pealed and cut into thick slices
2 tbsp olive oil
Salt
3 tbsp lemon juice
Salt
Chili flakes
1 tbsp olive oil

600 g cod fillets
1 tbsp olive oil
salt

1. Chop all tapenade ingredients into small pieces and set aside in a bowl.
2. Place the potato on an oven sheet and add the oil and salt on top.
3. In an oven at 200 C, roast the potato for 30-40 minutes, until soft.
4. Using a blender, puree the potato and add the lemon juice, salt and chili flakes. Taste and add more spice/juice as needed. Lastly, add the olive oil for a smoother texture and shine.
5. In 200 C oven, bake the cod with some olive oil and salt until done. About 15 minutes depending on thickness.
6. Assembly: Put a spoonful of puree on the plate and spread out with a knife. Place the fillet of cod on top and add the tapenade.

Nutty Bite Sized Pies

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160224 Nutty Bite Size Pies-1644
This recipe provides a great base for a lot of different toppings. By adding some cinnamon you can even make it as a base for a dessert, maybe cheesecake?
Here I’ve made it with two different toppings. You might recognize some of the ideas from an earlier recipe “Nutty Guacamole Pie”.

300 g toasted (blanched) almonds
1 red apple
1 large sweet potato
2 carrots
50 ml lemon juice
Salt

1. Mix all in a blender.
2. Spread into pie tin, bake at 175 C for 40 minutes
3. Set aside. Can be refrigerated for later use.
4. When cool, cut into bite size squares.

Topping 1. Red pepper hummus
200 g chickpeas
4 tbsp lemon juice
100 g roasted marinated bell pepper (drained)
2 tbsp Tahini
½ tsp garlic powder
½ tsp smoked paprika powder
A few drops of Tabasco
Salt
Up to 50 ml olive oil

1. Combine all ingredients (except olive oil) in a blender.
2. Run until smooth.
3. Slowly incorporate the olive oil
4. Set aside

Topping 2. Avocado crunch mix.
1 celery stalk, chopped
½ apple, cut into fine cubes
1 avocado, mashed
3 tbsp lemon juice
¼ tsp cayenne pepper

Garnish:
Roasted macadamias or hazelnuts, halved
Rocket salad
Cherry tomatoes, halved

Assembly:
1. Cut base into bite sized portions.
2. Spread with one of the toppings.
3. Garnish.

Almond Crusted Cod with Sweet Potato Wedges, Roasted Carrots and Tomato Sauce

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160113 Almond Crusted Cod-0968
This dish is inspired by a Swedish salmon recipe with mustard sauce. It is a dairy free/low fodmap recipe.

Serves 6

1 kilo cod loins

Crust:
70g almond, blanched and roughly chopped
1 tbsp Dijon mustard
1 tbsp olive oil
1 tbsp chopped dill
Salt (from a salt mill)

Tomato Sauce:
12 (1,5 kg) tomatoes, cut each in 4 wedges, then in half creating 8 pieces from each tomato
2 red peppers, cut into pieces
1 fennel bulb, cut into pieces
3 tbsp balsamic vinegar
2 tbsp olive oil
Salt and pepper

Roasted Carrots:
I kilo carrots, halved lengthwise
3 tbsp olive oil
1 tbsp maple syrup (100% pure)
2 tbsp lemon juice
Salt and pepper

Sweet Potato, wedges
Salt
Olive oil

2 lemons, wedges
Oven at 200C

  1. Roast tomato sauce vegetables with oil, vinegar and seasoning in 200 C 40 min
  2. Coat the carrots with the oil, syrup, juice and seasing and roast them for 20 min in 200 C
  3. Roast potato wedges with the oil and salt for 30 min in 200 C
  4. Combine the ingredients for the crust
  5. Spread crust over fish
  6. Bake in 200 C oven for 10-12 minutes (depending on thickness of the fish)
  7. With a hand held blender, briefly process the roasted vegetables into a sauce.
  8. Serve with lemon wedges on the side