sweet potato Archives | Woolworths TASTE

Home
Recipes
sweet potato

Asian recipes

Roast potatoes with caramelised onion butter

40 minutes

Bread recipes

Roast sweet potato with crispy harissa chickpeas

40 minutes

Beans recipes

Mexican-inspired beans and eggs

25 minutes

Chicken breast

Sweet potato fritters with spicy peanut sauce

35 minutes

Soup recipes

Baby marrow-and-pea soup

35 minutes

Baby marrow-and-pea soup

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 35 minutes

Ingredients

3 T extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, crushed
350 g baby marrows, chopped
1 sweet potato, peeled and cubed
1 cup chicken stock
200 g frozen peas
sea salt and freshly ground black pepper, to taste
coconut cream, for serving
pumpkin seeds, lightly toasted, for serving
Swiss chard, steamed, for serving

Method

1. Heat the olive oil in a saucepan over a medium heat. Fry the onion until translucent. Add the garlic and cook for 2 minutes. Add the baby marrow, sweet potato and stock. Cover and cook for 20–25 minutes or until the sweet potato has cooked through.

2. Add the peas and cook for a further 5 minutes. Blend the soup using a hand-blender, adding more stock for a looser consistency.

3. Divide between bowls and top with a dollop of coconut cream. Sprinkle over the toasted pumpkin seeds and add the chard. Season to taste.

Cook's note: I have been known to eat a single, steamed gem squash after a long day of snacking on leftover food from TASTE shoots. They’re great just with a tiny knob of butter, salt and pepper. But for some reason, baby marrows are what I want when I’ve overeaten. This either takes the form of some kind of zoodle pasta, or a soup. I usually add frozen peas, a little mint and yoghurt. And maybe a squeeze of lemon.

Browse more soup recipes here.

Giant éclair

Garlicky deboned lamb

Hot cross bun jaffles

Tuna-and-sweet potato bites

Muffuletta pie

Vietnamese chicken curry

Roast potatoes with caramelised onion butter

Sweet potato wraps

Wreath bread

Roast sweet potato with crispy harissa chickpeas

Mexican-inspired beans and eggs

Chargrilled chipotle chicken

Easy hummus – two ways

Sweet potato fritters with spicy peanut sauce

Baby marrow-and-pea soup

Baby marrow-and-pea soup

Ingredients

Method