Even More Experiments with Sweet Potatoes

I’ve been trying to think of new and creative ways to serve up the very limited amount of veg that I’m allowed. I tried a few new things with Sweet Potatoes this week.

One was using this recipe to make Sweet Potato Wedges - http://www.bbc.co.uk/food/recipes/sweetpotatowedges_83345.

I heated the oven to 200C, and peeled and cut up a sweet potato into wedges. I brushed a bit of olive oil on them, then sprinkled them with salt, pepper and dried thyme.

Then I roasted them for 20 minutes.

 They were rather tasty with the leftover turkey I had in the fridge.

Today, I got adventurous and made Red Pepper and Sweet Potato Soup using this recipe - http://www.bbcgoodfood.com/recipes/824633/sweet-potato-and-red-pepper-soup

Peppers are one veg I like, but I was told that they were not “low-residue” because of the skins. After a chat with a friend about how to peel a pepper, I gave that a go, adapting these directions - http://www.bbc.co.uk/food/techniques/de-skinning_peppers

I peeled and chopped up a sweet potato and put it in a roasting dish. Then I de-seeded the pepper and cut out the white bits. I put them skin side up on top of the sweet potatoes, and brushed everything with a bit of olive oil.

 I roasted the lot for 45 minutes at 200C.

When they were done, I used tongs to put the red peppers into a resealable bag and sealed them up. I left that to sit for about 10 minutes until the red pepper was cool enough to handle.

Then I peeled the skins off by hand. They generally came off pretty easily, but my hands got so messy that by the last piece, everything was just sticking together.

I put the veg in a pot and added some onion granules and about ½ tsp of cumin. I added about 300ml of vegetable stock and brought it to a boil.

Then I took it off the heat and blended it with the hand blender.

It was pretty good, but I think I added too much liquid as the soup was rather thin. I’ll have to cut that down next time.