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sweet potato

Kumara scones with beetroot jam

Sat, 24/04/2010 - 21:47 — sheree

Makes 16

Ingredients

  • 225g self-raising flour
  • 1/2 tsp salt
  • 1 tsp sugar
  • 45g unsalted butter
  • 1 cup cooked mashed sweet kumara
  • 150ml buttermilk
  • Beetroot jam, to serve (recipe follows)
  • Creme fraiche, to serve
  • Thyme leaves, to garnish

Beetroot jam*

Sweet potato and zucchini tagine

Thu, 22/05/2008 - 14:09 — Else

The tagine is a lovely way to use the sweet potato's and zucchinis in this weeks veggie box. It also has potatoes and chickpeas so it could be a full meal on its own without the couscous. The spices are all available in the co-op, as is the couscous. It makes pretty tasty leftovers for lunch too.

Ingredients

Potato, Leek and Cashew Soup

Tue, 14/08/2007 - 14:04 — Ryan

Ingredients

  • 2 potatoes
  • 1 orange sweet potato
  • 1 white sweet potato
  • 2 leeks
  • 3 cloves of garlic
  • 2 vegetable stock cubes (we used Massel)
  • 1 teaspoon of cumin and coriander powder
  • 1 cup of milk (soy worked for us)
  • Quite a bit of pepper
  • A handful of crushed cashews

Method

  1. Fry sliced leek and garlic in some oil for 5 minutes.
  2. Add 5 cups of water and stock cube/powder.
  3. Add diced potato and sweet potato. We chopped it pretty small because our guests were coming soon.
  4. Add pepper, cumin and coriander.
  5. Cook for 15-20 minutes.
  6. Blend. Add milk until it looks the right colour.
  7. Eat.

Source: Ryan

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