Hot or cold, the sweet potato is a delight to the young and old. Used as a starter, main dish or even dessert, it is simply irresistible.
The sweet potato is recommended in many diets. Rich in vitamins A, B2, B5, B6 and C among others, but also in iron, potassium, magnesium and copper, it's an interesting way to lower blood pressure, fight against fatigue, reduce stress, reduce the risk of cardiovascular diseases and various cancers and to boost digestion.
Sweet potatoes stuffed with chorizo
For 4 people. Easy. Preparation: 30 minutes. Cook for about 50 minutes.
-Ingredients: 4 large sweet potatoes. 200g of grated gruyere. 4 large spoons of fresh cream. ½ bunch parsley coarsely chopped. ½ bunch chive chopped finely. 150g of chorizo cut into small cubes. 1 pinch of salt and white pepper.
-Preparation: Carefully wash the sweet potatos’ skin and dry them. Using a knife, dig a vertical line on each potato. Put in preheated oven at 180°C (thermostat 6) for about 50 minutes. Meanwhile, mix the cheese, chives, cream, chorizos and salt and pepper. Open the potato in half, (try not to separate the two halves) and arrange the mixture generously on each potato. Put back in the oven for three minutes. Garnish with parsley.
-Tip: You can add goat cheese to the mixture to add smoothness.
Sweet potato croquettes
For 4 people. Easy. Preparation: 15 minutes. Cook for 20 minutes.
-Ingredients: 8 medium sized sweet potatoes. 100g of grated Gruyère cheese. 1 egg. 3 tablespoons of thick cream. Vegetable oil for cooking. 1 pinch of salt and white pepper. Absorbent papers. Ketchup on the side.
-Preparation: Peel the potatoes and cook them with water or steam. Mix all the ingredients, while making sure that the texture remains a little soft (In case it doesn't work, add a little hot water to the mixture). Form medium sized dumplings. In a hot frying pan, heat the oil, then dip the pellets formed until they are golden brown. Place on paper towels to remove excess oil.
-Tip: You can add olives to the mixture.
For 4 people. Easy. Preparation: 20 minutes. Cooking time: 30 minutes.
-Ingredients: 300g of quinoa. 300g of red cabbage. 200g of chickpeas. 3 medium sized sweet potatoes.1 pinch of salt and pepper. Olive oil and lemon juice.
-Preparation: In a pot of hot water, dip the quinoa for a few minutes, then drain and set aside. Boil the chickpeas. Peel potatoes, cut into medium sized cubes and boil. Meanwhile, slice the cabbage into thin strips and set aside. In 4 bowls, divide equally all the ingredients. Season with olive oil/lemon juice sauce just before serving.
-Tip: Decorate with pomegranate seeds and add broccoli for a more consistent salad.