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
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!