Sweet Potatoes

Basic cooking instructions
Scrub skins and peel after boiling or baking. Boil for 30 mins. Bake at 180C for 45-60 mins depending on size. Serve peeled and mashed with butter and cinnamon.

Freezing
Cook and puree and then prepare as croquettes or duchesse and pack in rigid containers. Can be cooked from frozen in this form (200C for 20-30 mins).

Recipes
Cockney Dave’s Three Sisters
Place chopped squash and sweet potato in roasting tin, together with finely chopped chillies. Drizzle with oil and maple syrup and season with salt and black pepper. Roast for about 20 mins at 200C. Then add sweetcorn and roast for a further 20 mins. Mix in the lime juice, borlotti beans and coriander leaf to taste, and roast for a further 10 mins to heat through.

Louisiana sweet potatoes
700g sweet potatoes ......................................... 25g butter
1 small onion, finely chopped ........................... ½ tablespoon flour
100ml stock ...................................................... 2 tablespoon parsley, finely chopped
1 tablespoon lemon juice

Wash sweet potatoes and boil in their skins until reasonably tender but still firm. Cool slightly and then use a melon baller to scoop out small balls. Melt butter in frying pan and cook the onion until softened. Sprinkle in the flour and stir to coat onion. Then add stock and stir until it reaches the boil and thickens. Add parsley, lemon juice and sweet potato balls, adding a little more stock if necessary. Heat through, stirring until well coated. Garnish with a little more parsley if desired. Serves 4.