When you’re trying to come up with dinner ideas that keep everyone from fussy three-year-olds to hungry 12-year-olds happy, there aren’t many things that meet the mark – especially when you want things to be healthy and quick, too.
That’s where sweet potatoes are a real lifesaver. Not only do they cook more quickly than regular potatoes, they’re also packed full of vitamins A and B. Add to this that they’re a great source of fibre and low GI and it’s easy to see why they earned their superfood title!
Douse generously with olive oil and season with salt and pepper. Next, crumble the stock cube over the vegetables, then add a tablespoon of oregano and rosemary to each tray.To make sure all the vegetables are evenly covered with the oil and seasoning, get your hands in there and mix everything up – trust us, it’s quicker and more effective than using a spoon!
Bake at 180°C for around 35-40 minutes, then test the sweet potato is soft. Spoon the crème fraîche on to the baking tray; it will mix with the vegetable juices to create a creamy sauce.
Serve with crusty garlic bread.
For a healthier alternative to regular chips, mix things up with some sweet-potato fries. The key is to cut the chips roughly the same size to make sure they cook evenly – thin ‘boat’ shapes rather than traditional square chips tend to work better.
Once they’re sliced, put into a mixing bowl and cover with a generous amount of olive oil. If you’re feeling fancy, you could also substitute this for garlic- or chilli-infused oil to give extra flavour. Add some salt and pepper and two teaspoons of paprika.
Spread evenly on a baking tray and cook at 200°C for about 20 minutes.
Baked Sweet Potato with Mackerel and Natural Yoghurt
If it’s too hot to face putting the oven on, this is a great alternative. Cooked in the microwave, sweet potatoes only take between four and eight minutes (depending on their size).
Prick the skins well before popping them in on full power. While the sweet potatoes are cooking, flake some cooked smoked mackerel into a bowl. Chop up some spring onions (chives also work nicely) and add them to the fish with a squeeze of lemon juice.
Mix with natural yoghurt until all the fish is well covered. Once the potatoes are cooked (test that they’re soft with a knife), cut in half and add some butter.
Spoon on the fish mixture and serve with salad and cherry tomatoes on the side.
a collaborative post with McCain
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