Recipes, Take One Make Three

Three Ways with Sweet Potato

Spicy Sweet Potato Soup | The Mother Cooker

Sweet potatoes are incredibly versatile, chips, jackets, curry, chilli, soup, burgers, noodles. There are a world of possibilities with this orange vegetable. It’s in season at the moment, packed to the brim with vitamin A and vitamin C and counts towards one of your five a day unlike white potatoes. This super root is a great addition to your diet and after you try this soup, I’m hoping it will be a permanent one.

Spicy Sweet Potato Soup

Serves: 4
Prep time: 15 minutes
Cook time: 40-50 minutes

  • 500g sweet potato, chopped in to small cubes
  • 1 white onion, chopped finely
  • 1 red pepper
  • 1 red chilli, three quarters of the seeds removed and chopped finely
  • 2 carrots, chopped in to small rounds
  • 1 tin coconut milk
  • 1 litre vegetable stock
  • 1 tsp spicy paprika
  • Half tsp tumeric
  • Half tsp cumin
  • Quarter tsp cayenne pepper
  • Half tbsp Olive oil
  1. Add onion to a medium pan with the oil and cook over a medium heat until soft and golden.
  2. Add potato, chilli, carrots, pepper and spices. Cook for around 8-10 minutes until softening.
  3. Add coconut milk and vegetable stock and set to just past simmer for 30 minutes.
  4. Blend all ingredients together using a hand blender.
  5. Serve hot or allow to cool and store in an airtight container in the fridge for up to 3 days.

Sweet Potato Chilli | The Mother Cooker

Sweet Potato Chilli

Serves: 4
Prep time: 10 mins
Cook time: 30-40 mins

  • 500g sweet potato, chopped in to cubes
  • 1 white onion, finely chopped
  • 2 red chilli, finely chopped
  • 3 peppers, any colour, finely chopped
  • 2 carrots, finely chopped
  • 3 garlic cloves, minced
  • 1 tin chopped tomatoes
  • 1 tin kidney beans
  • 2 cubes dark chocolate
  • 1 tsp cumin, plus a sprinkle
  • 1 tsp cayenne pepper, plus a sprinkle
  • Quarter tsp cinnamon, plus a sprinkle
  • 2 tbsp olive oil
  • Decent pinch of black pepper
  • Sour cream, avocado, tortilla chips and lime to serve.
  1. Place cubed sweet potato on a baking tray with a sprinkle each of cumin, cayenne and cinnamon. Mix with 1 tbsp olive oil and rotate using your hands to coat. Pop in the oven on 200c/gas mark 8 and roast for 25-30 minutes.
  2. Whilst your sweet potatoes are cooking, add the other tbsp of olive oil to a medium pan over a medium heat. Once hot, add your onion, chilli, garlic, carrots, peppers and spices. Cook gently for 10 minutes until softening.
  3. Add your tomatoes, drain and add your beans and cook for 15-20 minutes on a medium heat. Then add your chocolate cubes and stir to melt thoroughly.
  4. Once sweet potato is cooked, add to your chilli pot and cook for five minutes. Season with pepper and serve.
  5. Serve with sour cream, smashed avocado, lime and tortilla chips.
Sweet Potato Curry with Cauliflower Rice

Roasted Sweet Potato Curry with Cauliflower Rice | The Mother Cooker

Find the recipe here.