Swede, Pumpkin and Sweet Potatoes with Pomegranate (6)

Another delicious side dish from Signe Johansen.If feeding two or three people, use just one or two vegetables, ideally including the sweet potato, to ensure the right balance of flavours. Keep any leftover pomegranate seeds for garnishing a pudding, or a salad of leftovers the next day. The yoghurt dressing keeps for a few days in the fridge and makes an excellent dip with crispbread or toasted pitta.

Sweet Potato Chaat (2-4)

A simple sweet potato recipe by Saliha Mahmood Ahmed.

Sweet Potato Oven Chips (4)

This is from ” Sophie’s Table” by Sophie Grigson.

Sweet Potatoes with Sultanas (6)

A spicy Moroccan recipe from Claudia Roden.

Sweet Potato and Chickpea Curry(6)

Another vegetarian curry courtesy of Nigel Slater.Curry leaves used to be quite hard to find, but they now sell them in my local Sainsburys. However, they can be omitted if you cant get them . The sauce is prepared the day before you want to serve it to allow the flavour to develop.

Rosamund Grant’s Sweet Potato Salad (4)

Posted on March 9, 2014 by admin

1 ½ lb sweet potatoes, boiled	1 small red onion, finely chopped
4 oz French beans, topped, tailed & chopped	2 tbsps mayonnaise
1 stick celery, finely chopped	½ tsp paprika
2 hard boiled eggs, chopped	Seasoning to tasted
2 small gherkins, chopped

Peel the cooked potatoes then cut into cubes.
Cook the beans in boiling water for 5 minutes then drain.
Toss all the ingredients together then add the mayonnaise until moist enough to suit your taste.

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