Three Ways with… Sweet Potato

For real though, you guys… How good is sweet potato? I don’t even know what my life was before I tried it. Actually, it was filled with a lot more normal potatoes, which was fabulous because potatoes are my po-BAE-toes, know what I’m saying? Now my life is 50% potato and 50% sweet potato and I gotta tell you, pals: it feels good.

Sweet taytoes are filled to the brim with a buttload of goodness. I mean, did you even know they’re an excellent source of fibre? Or that they contain vitamin C, vitamin D, magnesium AND potassium? Come on now, my cutie patootie pals… You can’t get much better than that, considering how straight up DELISH they are.

Ever since I started becoming more familiar with healthy food and cooking and less familiar with frozen pizzas (don’t worry, they still make an appearance every now and then), I’ve always held the belief that healthy food has to be delicious and super duper simple to make. What’s the point otherwise? Our tastebuds are magnificent things and I don’t know about you, but they control about 80% of what I do. (The other 20% is controlled by my need to watch every TV show ever created.)

Being healthy and eating wonderfully nutritious food is so exciting to me because of all the different things you can do with simple and nourishing ingredients. These are only 3 of the ways I prepare sweet potato, but my gosh, you guys, there are so many more! One way I haven’t included here is the simplicity that is plain old (and delicious) roasted sweet potato. Preheat your oven to 180 degrees celcius, cut up your sweet potato into cubes or rounds (leave the skin on for goodness sake!), pop them on a baking tray with olive oil, paprika, mixed herbs, salt and pepper and roast them for about 30-40 minutes. So easy and just straight-up YUM. You can pop it in salads, have it with some steamed greens, quinoa and protein, or even get crazy and have it with some scrambled eggs, sautéed spinach and sourdough toast for breaky. The possibilities are endless!

For now, have a squiz at these three ways to use the humble sweet potato. And for goodness sake, pals, please let me know how you enjoy sweet potato in the comments… I’d love to know! (I’m nosey like that.)

Sweet Potato Nachos

Oh man, this dish is the real deal. It makes an appearance in our house/mouths/bellies at least once a week. It’s ridiculously easy to make, so good for you and in my opinion, tastes better than regular nachos. Big call, right? I’m not usually that definitive about things (just ask Alex how often I can’t decide where to go out for dinner!) but these nachos are just THAT good.

I’ve included two options for the protein you can use. My favourite is leftover pulled pork because it’s so tender and delightful, but using beef/pork/turkey mince is also heavenly.

You can also choose whether or not to add cheese (it’s never optional for me, but once we didn’t have any and it still tasted amazing) and you can get creative with the toppings. I could go on all day about how much I love these, but for both our sakes, I’ll just get on with the recipe!

Serves 2


1 large or 2 small sweet potatoes, cut into large wedges (skin on)1 teaspoon paprika½ teaspoon cinnamonLeftover pulled pork or:500g mince (your choice: beef is best, but pork/lamb/turkey also work)1 large onion, choppedStorebought taco seasoning (it’s okay to take shortcuts, pals!)2 tablespoons tomato puree

To serve: – Grated cheddar cheese – Sour cream/natural yoghurt – Salsa – Guacamole – This Chopped salad(optional but so delicious- my favourite salad!)

1. Preheat oven to 200 degrees celcius and prepare 2 baking trays with parchment paper. Arrange sweet potato wedges on the tray, drizzle about 1-2 tablespoons olive oil and season with paprika, cinnamon, salt and pepper. Roast in the oven for 50-60 minutes, until crispy on the outside and soft on the inside.

2. Meanwhile, if you’re using mince, heat some olive oil in a large frying pan over medium heat and add onion, stirring for about 5 minutes until soft and sticky. Add the mince and use a fork to break it up into small pieces. Once the mince is almost cooked through, add spices and tomato puree and stir until well coated. Cover with a lid and set aside until the wedges are cooked to perfection.

(If you’re using leftover pulled pork, wait until the last 5 minutes of cooking time to heat it up.)

3. Prepare your chopped salad and guac. To make the guac, simply mash up an avocado with a fork, add some/a lot of lemon juice, a bit of olive oil and salt and pepper.

4. To serve, arrange your wedges in a tower like formation, top with meat, guac, sour cream/yoghurt, salsa and cheese. Finally, sprinkle the chopped salad all around the nachos and dig in!

Handy wee tip: You’ll have leftover mince… Why not use it to make my spicy Mexican pizza? I got your back, boo boo.

Dark Chocolate & Chilli Sweet Potato Wedges

I know… Crazy, right? It sounds bizarre but DANG; these bad boys are out of this world delightful! You guys will love them, I’m almost sure of it. You’ve heard of chocolate and sweet potato brownies, right? Well these are pretty much the same thing, only so much more fun because you get to dip the sweet potato into the chocolate. AND the chilli just gives it an extra bit of YAS QUEEN!

Give it a try, my loves. I bet you’ll be melting more chocolate and roasting more wedges as soon as you finish the first batch!

Serves 2


1 large/ 2 small sweet potatoes1 tablespoon oconut oil, meltedCinnamonSea salt100g good quality dark chocolate (at least 70% cocoa)Chilli flakes

1. Preheat oven to 200 degrees celcius and line a baking tray with parchement paper. Cut up sweet potato into large wedges and pop them onto the prepared tray.

2. Drizzle coconut oil over the wedges and use your hands to ensure they’re evenly coated. Sprinkle with cinnamon and sea salt.

3. Pop the wedges in the oven for 50-60 minutes, flipping them around halfway through cooking.

4. Once the wedges are almost done, melt the chocolate over a double boiler or in the microwave.

5. Serve the wedges with the dark chocolate… You can use it as a dip, drizzle it over the wedges or even get crazy and try both! It’s delicious both ways!

Sweet Potato Mash with Chives

Simple, humble, easy peasy and delicious… Honest to goodness real food that is real good. Serve it alongside protein and steamed greens for a well balanced and nourishing meal! Go on… You know you want to!

Serves 4


2 large sweet potatoes1-2 tablespoons good quality butter (I use Pepe Saya because it is like a little nugget of gold!)Salt & pepperHandful chives

Peel and chop the sweet potatoes into small cubes of equal size. Bring a large saucepan of salted water to the boil and add the sweet potatoes.Boil for about 15-20 minutes, until they’re easy to pierce with a fork.Drain and return to the saucepan, adding the butter. Mash until the potatoes are at your desired consistency, taste and season until it tastes as good as Beyonce would smell.Add chopped chives after plating up the mash. (I find if you add the chives to the whole batch and then have leftovers the next day, the chives go a bit funny. Could just be me though!)Enjoy!

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