Food of the Month: Sweet Potato

Friday 1 November 2013 by

It’s time for my November Favourite Food of the Month. This may be a slightly predictable one if you know me, but these delicious root vegetables are in their perfect season now, so get them whilst they’re tasting extra good.

Meet the sweet potato.

I first discovered (in 2006 no less, shock-horror) sweet potato in New Zealand, more fondly known as kūmara. Native to the tropical Americas, you might also know it as “yam”. There are two types – one with orange flesh and one with pale flesh – and both are rich in fibre, and vitamins A, C and B6.

There are loads of ways of getting the best from your sweet potato – from wedges (thinly slice, sprinkle with paprika and stick them in the oven for half an hour at 180°C) to soups to baked (try BBC Good Food’s barbecue baked sweet potatoes for a low-fat, veggie option or their easy chilli and soured cream recipe for a Winter warmer).

Feeling uninspired? Try roasting or mashing as a more flavoursome alternative to the normal potato.

But for me, I’m a massive fan of the sweet potato in a curry (it makes a little go a long way) – and BBC Good Food comes up trumps with this creamy, mild curry dish.

Chicken and sweet potato curry – serves 4

You will need:

  • Pan
  • Knife
  • Chopping board

Ingredients:

  • Splash of sunflower/olive oil
  • 1 chopped onion
  • 450g chicken thighs (boneless and skinless) chopped into chunks
  • 165g jar korma paste
  • 2 crushed garlic cloves
  • 500g sweet potatoes chopped into chunks
  • 400g can chopped tomatoes
  • 100g baby spinach
  • 100ml water
  • Basmati rice to serve (around 1/3 of a cup per person)

How to do it:

Heat the oil in the pan and add the onion and cook on a low heat until softened.

Sweet potato, Curry, Chicken, FoodIncrease the heat a bit, add the chicken pieces and brown off.

Chicken, Sweet potato, Curry, FoodStir in the curry paste and garlic and cook for a further 2 minutes. Add 100ml of water, the sweet potato and chopped tomatoes. Leave to simmer for 20-30 minutes until the chicken is cooked through (the juices need to run clear) and the sweet potato is soft.

Season, take off the heat and add the spinach and stir until it’s wilted. [the picture completely failed here, so use your imaginations on how lovely it is!]

Serve with the Basmati rice.

Do you love sweet potato? What’s your favourite way to serve it?

Check out more sweet potato inspiration on the Pinterest board!

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2 Comments

  1. Carole Holland

    One of my Fussy Eaters recipes this month involves Sweet potato – it’s like I’m psychic or something!

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