Tag Archives: sweet potato

Sweet potato bake (aka fake Dauphinoise)

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I’ve never been quite sure about Dauphinoise potatoes. I get the point: they’re rich and creamy, which to me is a great quality in a foodstuff. The thing is, I always find myself wanting something more. I want a bit more crunch, a bit more flavour, something a little more substantial that (if possible) won’t make me feel guilty. Somehow, thinking along this vein led me to the conclusion that I could make my own version of the Dauphinoise by basically changing all the ingredients. The plus side of doing it this way is that you can have this as a light main course or a side, and it’s neither too bland for the main nor too overwhelming for the side.

Ingredients:
850g sweet potatoes
1 red onion
100g cheddar (I used low fat)
150ml semi skimmed milk
3 eggs
1 tsp wholegrain mustard

Serves 4 (or 6 as a side)
Calories: 350 (if serving 4)
Takes 30 minutes to make, 30 minutes to cook

Stage one: Preheat the oven to 200C/fan180C. Peel and slice the sweet potatoes, and thinly slice the onions. Put in a roasting tin. If you don’t want the top really crispy, now would be the time to measure out some tinfoil to put over the roasting tin half way through and set it aside for later.

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Stage two: In a bowl, combine the milk, eggs and mustard, and season well. Pour the mixture over the potato and onion. Grate the cheese and sprinkle it over the top.

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Stage three: Pop it in the oven for 30 minutes. Have a look after 15-20 minutes and decide how crispy you want the top. I like the top really crispy, so I just left the roasting tin uncovered, and the top potatoes went all crisp and the onions charred slightly. It’s a personal taste. If you’re not weird like me, very carefully cover the roasting tin with tinfoil and return to the oven.

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Grilled plaice with balsamic sweet potatoes and veg

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I’m having a bit of a balsamic vinegar phase at the moment. I love to roast things in it, because the vegetables suddenly go all sweet and intense and golden. Sweet potatoes in particular work well for this. This meal was mostly inspired by the question “what do I have that I can roast in balsamic vinegar tonight?” and the contents of my fridge. I love all the different colours going on in this dish, it just looks so bright and cheerful.

Ingredients:
4 fillets of plaice
a pat of butter/margarine
lemon juice
600g sweet potato
100g spinach, washed
150g button mushrooms
olive oil
balsamic vinegar

Serves 4
Calories: 400
Takes 40 minutes to make

Stage one: Preheat the oven to 180C/fan160C and the grill to medium. Peel the sweet potatoes and cut them into slices about an inch thick. Lay them out in a roasting tin and drizzle with 1 tbsp each of olive oil and balsamic vinegar. Season well and then put in the oven.

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Stage two: After 20 minutes, take out the potatoes, add in the button mushrooms and an extra tbsp each of olive oil and balsamic vinegar. Give everything a good stir around, and then pop back in the oven. Then take out the grill pan, and lay out the plaice on it. Spread a little butter/margarine over each slice, sprinkle over a little lemon juice (about 1 tbsp overall), season and put in the grill. Leave for 12-15 minutes.

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Stage three: After the fish is done (it will flake easily), take it out and gently put on plates – it will want to fall apart if it’s done, which can ruin the look a bit! Then take out the vegetables, put the spinach in the pan on top of the mushrooms and sweet potatoes, and give them a stir around so that the spinach wilts slightly. Distribute onto plates, and serve.

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