Monday, 9 May 2011

sweet potato bake + recipe

Having received multiple requests for the Sweet Potato Bake recipe from yesterday’s blog, I am including this below.

Sweet Potato Bake
2tbsp olive oil
750g sweet potato, peeled, cubed
2 small leeks, sliced
1 cup mixed nuts, chopped
1 ½ cups fresh breadcrumbs
2 tsp ground coriander
¼ cup coriander leaves, chopped
1 egg
¼ cup soy sauce
1 tbsp sesame seeds
Salt & pepper

·         Stir fry sweet potato in oil 5 mins.  Add leeks and cook 5 mins until tender.  Transfer veg to bowl.
·         Add nuts, breadcrumbs, coriander (ground & fresh), egg, soy, salt & pepper and mix
·         Press into greased & lined loaf pan.  Sprinkle with sesame seeds and embed them.
·         Roast @200C for 35-40 mins.  Stand in pan for 10 mins, then lift out and slice.

Where recipes come from
I find recipes in various places.  I found this recipe a few years ago when flicking through a magazine at Cooby’s place (my sister).  I confess I am one of those people who will guiltily rip a page out of one of the mags in the doctor’s waiting room – that’s if someone else hasn’t beaten me to it.  I also get ideas from shows on telly, and very occasionally I will actually consult a recipe book!  Sometimes in restaurants and cafes, I write down recipes on the serviette made up from what I can taste and see in the dish.  

  • Sweet potatoes are not actually potatoes – not even a distant cousin.  Potatoes are tubers, whereas Sweet Potatoes are roots
  • Sweet potatoes were a favourite food of the dinosaurs
  • Sweet potatoes can be baked, boiled, stuffed, steamed, stir-fried, microwaved, or eaten raw.  They are versatile and can be used in stews, soups, salads, baked dishes, breads, pies, custards, cakes.
Below, is a little envelope at the bottom of this blog.  If you want you can send this recipe to an email address.

Now eat up!


  1. Made the Sweet Potato Bake today. It was very yummy!! Even served it up to some 'guinea pig' visitors and they liked it too. Helen

  2. ooh great news, Helen! I love the texture of nuts in it and the flavour the soy gives it. So glad it has passed the 'Helen-test'!