A lot of people are unaware that there is an entire world to be discovered when it comes to cooking. With so many intricately detailed and deliciously diverse recipes, an adventure into a new cuisine is more than possible. Sweet potato is one such example. Most people would think that this vegetable's purpose was solely to be eaten as a side dish, but fortunately for us all, this specific variety of sweet potato has so much more potential than that. The varieties and purposes of sweet potatoes are as diverse as the world itself. Every country has a different way of cultivating them, which results in an array of different tastes; an example would be the Japanese sweet potato, which is more watery and less fibrous than its American counterpart. Here are three of the most delicious sweet potato recipes.
Ingredients:
Preheat the oven to 200C / 400F. Roast the sweet potatoes for 20 min, turning halfway through cooking time. While the sweet potatoes roast, heat a large skillet over medium-high heat and add 1/2 tsp each of the paprika and cumin. Mix them, add onion, and cook for about 8 minutes. Mix all your other spices in a small bowl: olive oil, minced garlic, black pepper, and salt to taste (taste after cooking).
Ingredients:
Combine all of the ingredients in a large bowl. Season to taste. Put the mixture into a greased, shallow ovenproof dish and bake in a preheated oven at 190C / 375F for about 30-45 minutes, until golden and firm. Garnish with chives and serve with salad.
Ingredients:
Bring the oil up to temperature using a large casserole dish using medium heat. Add the garlic, onions, and half of the spices. Cook gently for 8-10 minutes or until they are have softened up, but haven't colored. Add half of the stock of carrots, sweet potatoes, and chickpeas to the pan. Cook for 8-10 minutes or until the carrots and sweet potatoes are soft but not browned. Add the remaining stock, season, and cook for 10 minutes. Serve with some plain yogurt seasoned with salt and pepper.
Ingredients:
Place the chopped sweet potatoes in a large saucepan. Cover with water and bring to a boil. Cook for 10 minutes or until tender. Drain the water away, but do not bother peeling the potatoes – they don't need further treatment. Add mashed sweet potato portions with all your other ingredients in a large bowl and mix until well combined. Break up the chunks of cream cheese (it should be soft enough) and add them to your mixture (it will help wash off any lumps).