Mmmmm….I love sweet potato. I love it sliced thick or thin, cut in large wedges or even just in half longways and drizzled with oil and fennel seeds then baked. It’s a great alternative to mashed potato and I’ve even grated it and used it in cakes. So versatile.
Or there’s this soup. A lower G.I. version of pumpkin soup.
30g butter + 30g olive oil
1 medium brown onion – diced
1 clove garlic – crushed
1 tsp fennel seeds
1\2 tsp turmeric powder
1\4 tsp curry powder
1 medium potato – diced
2 medium sweet potato – diced
1\4 cup red lentils
3 cups of water or chicken stock
Salt and pepper to taste
Heat butter and oil in large saucepan over a medium heat then add the onion and cook until soft. Add the garlic, fennel seeds, turmeric and curry powder and cook for about a minute.
Throw in the potato, sweet potato and lentils. Top up with the water, bring to the boil then lower heat, cover saucepan and allow to simmer away happily for about 30 minutes or until the potato and lentils are soft.
Season with salt and pepper.
You could eat it as is or purée in a blender or food processor.
Serve with a dollop of natural or Greek style yoghurt and some warm buttered bread.
Perfect for a cool Autumn evening.