Tag Archives: sweet potato

Onion and Sweet Potato Soup Recipe

This delicious onion and sweet potato soup recipe is perfect to warm you up on a cold winter’s day. Onion soup is a popular recipe in France and Spain. It is surprising that the simplest recipes can be the most tasty! I made this on Christmas day as a starter for me and my brother and we loved it! It will keep you going until your vegan Christmas dinner is ready!

Onion and Sweet Potato SoupOnion and Sweet Potato SoupOnion and Sweet Potato Soup

Serves 2


2 tbsp Olive Oil

3 Onions

1 Clove Garlic

1 Litre Water

2 Medium Sweet Potatoes

1 Carrot

1/4 tsp sea salt

1/4 tsp black pepper

1 tsp thyme

1 tsp oregano


Firstly add the olive oil into a large pan on a low heat.

Now slice the onions and add to the pan. Fry for a few minutes until cooked. Now add in the chopped garlic. Season with the salt, pepper, thyme and oregano. Stir in well. Leave to cook for a minute then remove from the heat. Pour in the water.

Now add in the 1cm sliced sweet potato and carrot. Put a lid on the pan.

Next bring to the boil. Cook for 30 minutes.

Remove the pan from the heat and leave to cool for 5 minutes. Finally add the soup into blender. Blend for 30 seconds until the soup is mostly smooth.

Pour the soup into bowl and serve immediately with a slice of toasted bread.

Sweet Potato & Tomato Casserole

This chunky sweet potato and tomato casserole was inspired by a recipe I saw on Jamie Oliver’s Superfoods TV show. This recipe is a fabulous and delicious way to get vitamin A rich sweet potatoes into your diet.

I love the positive work that Jamie Oliver is doing to make people aware of the harm that sugar does to children and adults alike and is campaigning for a tax on sugary drinks. You can sign his petition here

Sweet Potato & Tomato Casserole

Sweet Potato & Tomato Casserole

Serves 2


3 tbsp Olive oil

1/2 Red onion

1 Garlic clove

3 Medium mushrooms

1 tbsp Tomato puree

1 can Plum tomatoes

1 Carrot

2 Medium sweet potatoes

50g Green beans

1 tsp Herbs de provence

1/2 tsp Sea salt

1/2 tsp Black pepper

65g Red lentils (optional)


Preheat the oven to 200C.

Drizzle the olive oil into a casserole dish. Chop the garlic clove in half and add to the dish with the chopped onion and sliced mushrooms. Put into the oven and fry for 10 minutes.

Now take the dish out and add in the finely chopped carrot. Chop the sweet potato into 1 inch thick, chunky slices and add to the dish. Cut the ends off of the green beans, cut up into small pieces and add to the dish.

Finally pour on the tomato puree, plum tomatoes and water and season with the sea salt, black pepper and herbs de provence. Place in the oven and roast for 45 minutes or until the sweet potatoes are soft.

Serve warm. Buen provecho!


Roasted Root Vegetable Casserole

The delicious sweet flavours of the roasted root vegetables combine with the tomato sauce to create a tasty Autumnal dish! I will be making something similar for Christmas dinner with the addition of parsnips and brussels sprouts!P1000921P1000930P1000949P1000961

Serves 2


2                      Carrots

2                      Sweet Potatoes

1                      Red Onion

2                      Garlic Cloves

2tsp                 Cumin

3tbsp               Olive Oil

1 400g can      Chickpeas

350ml              Passata

1tsp                 Oregano

¼ tsp               Pink Himalayan Salt

¼ tsp               Black Pepper


Preheat the oven to 200C.

Wash the vegetables. Cut the ends off of the vegetables and slice them lengthways, arranging them in layers in a baking dish. Add in the peeled garlic cloves. Sprinkle with cumin and generously drizzle over the olive oil.

Place the baking dish in the oven for 45 minutes.

Remove from the oven. Drain the chickpeas and add to the baking dish with the passata. Season with oregano, salt and pepper.

Return the dish to the oven for 10 minutes.

Remove from the oven. Scoop out a portion onto a plate and serve immediately.

Sweet Potato & Coconut Curry

This delicious curry is full of flavour and takes only 30 minutes to prepare! It is my favourite curry and I often take the leftovers into work to have for lunch the next day! It is vegan and gluten-free! I like to cook the rice in with the sauce to save on washing up!


Serves 4

1tbsp               Coconut Oil

1                      Leek

1tsp                 Nigella Seeds

2cm                 Root Ginger

1tsp                 Mustard Seeds

1tsp                 Fennel Seeds

1tsp                 Poppy Seeds

1tsp                 Ground Cumin

1tsp                 Ground Coriander

½ tsp               Ground Cinnamon

½ tsp               Ground Cloves

600ml              Filtered Water

75g                  Frozen Peas

2                      Small Sweet Potatoes

150g                Basmati Rice

75g                  Creamed Coconut

¼ tsp               Pink Crystal Salt

¼ tsp               Black Pepper

Melt the coconut oil in a large saucepan over a low heat. Chop up the leek and add to the pan. Finely chop the 2cm piece of ginger and add to the pan followed by the seeds. Leave to cook for 5 minutes.

Now quickly add in the spices so they don’t burn. Slowly add in the filtered water. Wash and chop up the sweet potatoes into chunks. Add to the pan with the peas. Rinse the rice in cold water and add to the pan followed by the creamed coconut.

Bring to the boil, then simmer for 12 minutes. Stir occasionally and add in extra water if necessary. Season with salt and pepper.

Scoop into a bowl and serve immediately.

Store any leftovers in a container in the fridge and eat within 3 days.

Spicy Sweet Potato Wedges

These divine spicy sweet potato wedges were inspired by the fact that I noticed that I had 4 bags of sweet potatoes in the bottom of the fridge that were rapidly going out of date! So I decided to make the spicy wedges for dinner to use up one of the bags. It is a simple and easy to make recipe, and the spicy flavours of the crisp sweet potato wedges make a tasty dish!

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Serves 2

4                      Sweet Potatoes

4tbsp               Olive Oil or Coconut Oil

1tsp                 Ground Coriander

1tsp                 Ground Cumin

1tsp                 Ground Cardamom

1/4tsp              Pink Crystal Salt

1/4tsp              Black Pepper

Preheat the oven to 200C.

Wash the sweet potatoes and chop them into quarters lengthways. Place the wedges in a baking dish and drizzle with the oil. Sprinkle over the spices, salt and pepper and toss to mix.

Place in the oven and roast for 30 minutes, until lightly browned and crisp.

Once cooked, transfer the wedges to a plate. Drizzle over the oil left in the baking dish and serve warm, with hummus as a dip.

Carrot and Coriander Soup

This delicious carrot and coriander soup is perfect to warm you up on a cold winter’s day. It contains warming ginger, coriander, cumin and turmeric spices. Furthermore it is my favourite soup. It is soothing and sweet and perfect for when you need a dose of orange in your life!


Serves 2


1tbsp              Coconut Oil

1                       Onion

250g               Carrots

1                       Sweet Potato

1inch              Fresh Root Ginger

1tsp                 Ground Turmeric

1 tsp                 Ground Cumin

1tsp                 Ground Coriander

125g                Red Split Lentils

1000ml          Filtered Water

Handful         Fresh Coriander

1/4tsp             Pink Crystal Salt

1/4tsp             Black Pepper


Firstly melt the coconut oil in a large pan on a medium heat. Next chop up the onion and fry for for a few minutes until it is glassy in appearance. Now add the chopped garlic, turmeric, cumin, coriander spices and salt and pepper. Stir together.

Now pour in the litre of water.

Next add in the chopped carrots and diced sweet potato. Now pour in the lentils.

Next cover and bring to the boil. Then reduce the heat to a simmer and cook for 25 minutes.

Pour into a blender, ideally a Vitamix and blend until smooth.

Finally pour into a bowl and season with salt and black pepper. Best served warm with a slice of toasted bread.

Baked Sweet Potato with Hummus

Baked sweet potato with hummus is one of my favourite meals to have for lunch or dinner. It is so easy to make, just put it in the oven and it is ready to eat in 45 minutes! Hummus is delicious as a filling for the baked sweet potato. You can find my homemade hummus recipe here.

Baked Sweet Potato with HummusBaked Sweet Potato with Hummus

Serves 1


1                      Medium Sweet Potato

3tbsp                Hummus

½                     Ripe Avocado

30g                  Kidney Beans

1tsp                 Lemon Juice

1tsp                 Milled Flaxseed

1tsp                 Turmeric

1tsp                 Oregano

1/4tsp              Rosemary

1/4tsp              Black Pepper

1/4tsp              Pink Crystal Salt

Handful            Spinach, Watercress & Rocket


Preheat the oven to 200C.

Rinse the sweet potato in cold water and pierce with a fork. Put on a baking tray and place in the oven for 45 minutes.

Remove from the oven and carefully transfer onto a plate. Cut in half lengthways and spoon the hummus into the middle. Place on top the diced avocado, kidney beans, lemon juice, turmeric, oregano, rosemary, salt and pepper.

Serve warm with a handful of spinach.