Let’s talk sweet potato. Those that attended our first Feed event will know we are big fans of this bright orange root vegetable, its so versatile, sweet yet savory with far more vitamins, minerals, and antioxidants than the unrelated ordinary white potato.
If you make one change this autumn switch the ordinary for the extraordinary, you won’t regret it! Not only being nutrient dense we believe its versatility and taste rivals that of the ordinary variety. We love it thrown into curries, stirred into slow cooked stews, added to frittatas, topped on warm winter salads, baked into quiches, blitzed into soups, as well as on its own baked in its jacket in the oven topped with a simple tahini, garlic and lemon dressing.
To save time cook in advance. Simply cut up into 1″ cubes (or any size you want but make sure the pieces are even), dress lightly in olive oil and season and bake in the oven on a baking tray lined with parchment at 180 degrees for about 15 minutes turning half way through. Once evenly golden on all sides, remove from the oven and cool. Then store in an air-tight container in the fridge and add to dishes throughout the week adding colour and flavour to a variety of dishes.
Today’s delight is a quick sweet potato frittata with curly kale, cumin, turmeric, garlic and chilli. A selection of this autumn’s vital immune boosting ingredients. Plus super easy and totally yummy.
Firstly, a few nutritional facts about this amazing root veg:
- Rich in vitamin E an antioxidant essential for life, prevents cell damage and great for your skin health
- Rich in vitamin C. E & C together is a match made in heaven, they reinforce and extend each other’s antioxidant activities!
- Sweet potato is said to have anti-inflammatory properties
- Good source of iron. Great for vegetarians and vegans. And if you are low in iron this will lower your resistance to infection
Feed’s Frittata, simple and tasty:
Chop and roast 1 x sweet potato in the oven for about 20 mins. In a separate bowl whisk 6 x eggs, add 1 x chopped red chili, 1 x garlic clove, 1 x tsp ground turmeric and 1/2 a tsp ground cumin. Stir in raw curly kale and the roasted sweet potato. Transfer into a hot pan on the stove for about 6 mins and then pop into the fan oven for 10-15 mins. Finish off under the grill for a minute. Enjoy with a dressed salad.