WHAT IS SWEET POTATO GOOD FOR RECIPES

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ROASTED SWEET POTATO & CARROT SOUP RECIPE | BBC GOOD FOOD



Roasted sweet potato & carrot soup recipe | BBC Good Food image

This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch. Plus it's two of your five-a-day

Provided by Chelsie Collins

Categories     Dinner, Lunch, Soup, Starter, Supper

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 7

500g sweet potatoes, peeled and cut into chunks
300g carrots, peeled and cut into chunks
3 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, crushed
1l vegetable stock
100ml crème fraîche, plus extra to serve

Steps:

  • Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
  • Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
  • Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
  • Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
  • Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
  • Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.

Nutrition Facts : Calories 419 calories, FatContent 19 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 45 grams carbohydrates, SugarContent 27 grams sugar, FiberContent 10 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.9 milligram of sodium

CHICKEN & SWEET POTATO CURRY RECIPE - BBC GOOD FOOD



Chicken & sweet potato curry recipe - BBC Good Food image

This Indian spice pot flavoured with korma paste is mild enough for kids- the sweet potato stretches it a little further

Provided by Good Food team

Categories     Dinner

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 9

1 tbsp sunflower oil
1 onion, chopped
450g boneless, skinless chicken thigh, cut into bite-sized pieces
165g jar korma paste
2 garlic cloves, crushed
500g sweet potato, cut into small chunks
400g can chopped tomato
100g baby spinach
basmati rice, to serve

Steps:

  • Heat the oil in a pan, add the onion and cook over a low heat for about 5 mins until softened. Increase the heat slightly, add the chicken pieces and brown.
  • Stir in the curry paste and garlic, cooking for 2 mins before adding 100ml water, the sweet potatoes and chopped tomatoes. Simmer for 20-30 mins until the chicken is cooked through and the sweet potato is tender – add a splash more water if it starts to look dry. Season to taste and add the spinach, removing the pan from the heat and stirring until the spinach has wilted. Serve with basmati rice.

Nutrition Facts : Calories 373 calories, FatContent 13 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 35 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 7 grams fiber, ProteinContent 26 grams protein, SodiumContent 1.9 milligram of sodium

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