Roast Sweet Potato With Tomato And Cheese Recipes

SWEET POTATO & CHESTNUT ROAST WITH TANGY TOMATO SAUCE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base and sides of a 1lb (500g) loaf tin with baking parchment. Heat the oil in a large non-stick sauté pan and fry the onions for 10 mins until golden, stirring every now and then. Add the grated potato and garlic and cook for 5 mins more until the potatoes have softened.
• Tip into a bowl, (reserve the pan) and add two-thirds of the chestnuts crushing them up as you go, then stir in the thyme, tamari and egg. Press into the loaf tin, roughly break the remaining nuts and arrange them on top then bake for 45 mins.
• For the sauce mix the flour with a little of the bouillon to make a very wet paste. Return the pan to the heat and add all the ingredients, including the flour mix and stir over a high heat until well mixed and thickened. Keep simmering for a good 10 mins then taste as it should now be tangy rather than vinegary. If it is too sharp return to the heat and boil a little longer.
• Carefully take the loaf from the tin and remove the paper. Scatter with thyme. If you're doing the Healthy Diet Plan, serve half in 2 thick slices with half the tomato sauce and chill the rest for another day, otherwise serve the whole recipe as a meal for four people.

SWEET POTATOES WITH ONIONS AND TOMATOES

Steps:

• In a large pan, fry the onions in the oil until soft. Add the garlic, and when the aroma rises, add the tomatoes and ginger.
• Cut the sweet potatoes into 1-inch cubes, and put them in the pan with the cilantro. Add about 1 1/2 cups water, or enough to half-cover the potatoes, and season with salt and pepper. Cook, uncovered, for 15 minutes, until the potatoes are tender and the liquid has almost evaporated, turning the potatoes over once.
• Serve hot or cold.

ROAST SWEET POTATO WITH TOMATO AND CHEESE

Steps:

• Heat the oil in a small pan and fry the potato for 3-4 minutes until soft and caramelised on the edges. Add the garlic, onion, tomato, cumin seeds, and seasoning, and cook for 1 minute. Remove from the heat and leave to cool slightly.
• Preheat the sandwich toaster to its highest setting.
• Brush one side of one slice of bread with olive oil and place in the sandwich toaster oiled side down. Cover the bread with the potato mixture and sprinkle over the cheese and basil. Cover the sandwich with the second slice of bread and brush the top of the sandwich with more olive oil. Carefully close the lid and cook for 5 minutes until crisp and golden.