Sweet Potato & Garlic Soup

Ingredients 

 1 kg sweet potatoes (about 5), peeled, cut into 2-inch chunks

2 onions, chopped

1 head garlic, separated into cloves, peeled

2 Tbsp. olive oil

1500ml 6 cups chicken stock

1/4 cup Philadelphia Light Cream Cheese Product

2 Tbsp. chopped fresh chives

Heat oven to 200c.

Toss potatoes, onions and garlic with oil. Spread onto foil-covered baking sheet. Bake 1 hour or until vegetables are tender;

spoon into large saucepan, stir in stock.

Bring to boil on medium-high heat.

Remove from heat; cool slightly.

Blend – then add cream cheese

Candied Sweet Potato

INGREDIENTS

• 1.3kg sweet potatoes, scrubbed
• 115g  butter
• 226g icing sugar
•  Pinch of salt

PREPARATION

In a large pot, boil sweet potatoes in their jackets in water to cover until fork-tender, 20 to 45 minutes depending upon their size. 

Drain and cool.

Heat oven to 450 degrees. 

Peel potatoes and slice into 1/2-inch-thick rounds. 

Place in a 9-by-13-inch baking dish or 2-quart gratin dish, overlapping slices to fit in one layer.

In a small saucepan, melt butter. Whisk in sugar and salt until smooth. Pour evenly over the potatoes.

Bake until potatoes look shiny and glazed, 25 to 30 minutes. Serve hot or warm.

Sweet Potato Daal

Sweet potato & coconut daal

ingredients

•     275g peeled sweet potato cubed into 5cm squares
•     88g split red lentils
•     1 green chilled deseed and thinly sliced 
•     200ml coconut milk
•     225ml water
•     1 tsp grated ginger
•     1/2 tsp ground cinnamon
•     1/4 tsp turmeric
•     salt & pepper
•     Fresh coriander for sprinkling

   

Instructions

Add the sweet potato, lentils, chilli, coconut milk and water to a saucepan and bring to the boil on a medium heat. 

Simmer gently for around 15 minutes or until the sweet potato & lentils are soft and the mixture is thick.

Now add the ginger, cinnamon & turmeric then season to taste.

Leave it to simmer on the lowest heat for a few minutes so it gets a chance to absorb all the flavours.

Finally serve with the cooked rise and a good sprinkle of fresh coriander.