1、Sweet potato, avocado & feta muffins

Use super-ripe avocados in this savoury bake, topped with crumbly cheese, sweet potato chunks and a scattering of mixed seeds

Sweet potato, avocado & feta muffins recipe

Ingredients

Method

Leave to cool completely. Grease 9 holes of a muffin tin with a little oil (or line each hole with a square of baking parchment.)
  • Chop 1/4 of the sweet potato into even smaller pieces and set aside. Place the sweet potato, avocado, almonds, polenta, maple syrup, eggs, baking powder, bicarb, milk and 1/4 tsp salt in the bowl of a food processor. Blend until completely smooth. Divide the mixture evenly between the muffin tin holes, then top with the reserved chopped sweet potato, feta, seeds and a dusting of paprika. Bake for 22 mins at 180C/160 fan/ gas mark 4, or until risen, browning on top and cooked through – check by inserting a skewer to the centre, it should come out dry. Cool in the tin for 5 mins, then transfer to a wire rack and cool completely. Store in a sealed container for up to 3 days.

  • https://www.truecookbook.com/recipe/sweet-potato-avocado-feta-muffins-10092/

    2、Hot dressed sweet potato, fennel & feta parcels

    Serve this hot salad in its foil so you lose none of the citrus dressing transferring it to a plate
    Hot dressed sweet potato, fennel & feta parcels recipe

    Ingredients

    Method

    1. Make a rough 30cm square double layer of foil. Tip the potato wedges and fennel into the middle and toss to mix together with 1 tsp orange juice and 1 tsp oil.
    2. Bring the foil up around the veg to make a bowl shape, then scrunch the top to seal. Put the foil parcels on the rack over the hottest part of the barbecue and cook for 35-45 mins until the potatoes are soft. (Unwrap and test with the point of a knife to check if they're ready.)
    3. Meanwhile, whisk together the last 2 tsp orange juice and oil with the vinegar, honey, parsley, walnuts and zest. Season. When the potato is cooked, carefully open the top of the parcel and pour in the dressing with most of the feta – the heat of the barbecue will bring out the flavours of the dressing and warm the feta. Gently mix in the parcel, then scatter with the remaining feta.

    3、Baked Sweet Potato Fries

  • Makes: 6 servings
  • Prep: 15 mins
  • Bake: 25 mins 400°F
  • Baked Sweet Potato Fries recipe

    Ingredients

    • Nonstick cooking spray
    • 4 medium sweet potatoes (about 2 pounds), peeled if desired
    • 1/4 cup Olive Oil
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • Snipped fresh parsley (optional)
    • Coarse salt (optional)

    Method

    1. Preheat oven to 400 degrees F. Line two baking sheets with foil. Lightly coat foil with cooking spray; set baking sheets aside.
    2. Cut sweet potatoes lengthwise into 1/2-inch-thick strips. Place sweet potatoes in a large bowl. Drizzle with oil; toss to coat. Sprinkle with 1 teaspoon salt and pepper; toss again to coat evenly. Arrange sweet potatoes in a single layer on prepared baking sheets.
    3. Bake for 15 minutes. Turn potatoes over. Bake for 10 to 15 minutes more or until golden brown. If desired, sprinkle with parsley and/or coarse salt.

    4、Herbed Yukon Gold and Sweet Potato Gratin

  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 1 hr 15 mins 350°F
  • Stand: 10 mins
  • Herbed Yukon Gold and Sweet Potato Gratin recipe

    Ingredients

    Method

    1. Preheat oven to 350 degrees F. Grease a 3-quart baking dish; set aside. In a small bowl combine green onions, snipped sage, thyme, garlic, salt, and pepper; set aside.
    2. In the prepared baking dish, layer half of the sweet potatoes and half of the Yukon gold potatoes, alternating rows if desired. Top with half of the herb mixture; sprinkle with half of the Gruyere cheese and half of the Parmesan cheese. Repeat layers. Pour broth and cream over ingredients in dish.
    3. Bake, covered, for 1 hour. Uncover and bake for 15 to 20 minutes more or until potatoes are tender and top is lightly browned. Let stand for 10 to 15 minutes before serving. If desired, garnish with sage leaves.

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