Use super-ripe avocados in this savoury bake, topped with crumbly cheese, sweet potato chunks and a scattering of mixed seeds
- 1 sweet potato (about 200g), peeled and chopped into small chunks
- drizzle of flavourless oil, such as vegetable or sunflower
- 1 large avocado, peel and stone removed, roughly chopped (about 150g prepared weight)
- 100g ground almonds
- 100g fine polenta
- 80ml maple syrup
- 3 large eggs
- 1 ½ tsp baking powder
- 1 tsp bicarbonate of soda
- 100ml semi-skimmed milk
- 50g feta, crumbled, optional
- 2 tbsp mixed seeds
- ¼ tsp sweet paprika
MethodLeave to cool completely. Grease 9 holes of a muffin tin with a little oil (or line each hole with a square of baking parchment.)
- 1 sweet potato, peeled and cut into wedges
- ½ small fennel bulb, sliced
- 1 tbsp orange juice, plus a grating of zest
- 1 tbsp olive oil
- 2 tsp red wine vinegar
- 1 tsp runny honey
- 1 tbsp chopped flat-leaf parsley
- 1 tbsp walnuts, roughly chopped
- 50g feta cheese, crumbled (or any salty, soft vegetarian cheese)
- 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.
- 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.)
- 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.
- 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)
- Preheat oven to 400 degrees F. Line two baking sheets with foil. Lightly coat foil with cooking spray; set baking sheets aside.
- 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.
- 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.
- 1/2 cup chopped green onions
- 1 tablespoon snipped fresh sage
- 1 tablespoon snipped fresh thyme
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds sweet potatoes, peeled and thinly sliced*
- 1 1/2 pounds Yukon gold potatoes, peeled and thinly sliced*
- 1/2 cup shredded gruyere cheese or Swiss Cheese (2 ounces)
- 1/4 cup finely shredded parmesan cheese (1 ounce)
- 1/2 cup chicken broth
- 1/2 cup whipping cream
- Fresh sage leaves (optional)
- 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.
- 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.
- 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.