Mexican Roasted Sweet Potato Cubes

MEXICAN ROASTED SWEET POTATO CUBES
Prep time
Cook time
Total time
Serves 4 as a side 5 mins prep, 20 mins in oven
Serves: 4
INGREDIENTS
  • 2 teaspoons cumin
  • 2 teaspoons paprika (ideally smoked)
  • 1 teaspoon chilli flakes
  • 1 teaspoon salt
  • 2 cloves garlic, crushed or grated
  • 3 tablespoons olive oil
  • Juice of 1 lime
  • 1 large sweet potato, chopped into 1cm cubes (ish!)
METHOD
  1. Preheat your oven to 200C.
  2. Mix together the cumin, paprika, chilli, salt, garlic, olive oil and lime juice in a large bowl.
  3. Add the cubes of sweet potato and stir to coat thoroughly. (Or use your hands!)
  4. Place the sweet potato cubes on a large non-stick baking tray, ensuring the cubes are well spread out (use 2 baking sheets if necessary) and in a single layer.
  5. Roast in the oven for 20 minutes.
NOTES

It’s crucial to ensure the sweet potato cubes are spread out well over the baking sheet – if they are touching each other too much or piled on top of each other they will steam rather than roast…which won’t be half so nice!

I have found that if you use a good non stick  baking sheet, the cubes don’t need turning throughout their cooking time, but if you are at all worried do give them a check after 10 minutes and turn them if you think necessary.

Recipe Cred: Easy Peasy Foodie
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Spinach Pesto Quinoa Bowl

INGREDIENTS
  • 2 cups multi-colored quinoa, uncooked
  • 6 cups baby spinach
  • 4 tablespoons basil pesto
  • 1/2 teaspoon kosher salt
  • 1/2 cup freshly grated Parmesan cheese plus more for topping
INSTRUCTIONS
  1. Cook quinoa according to the instructions on the box or bag. (Instead of water, I used chicken stock for more flavor but if you want to keep this a vegetarian dish, go with water or vegetable stock.)
  2. Once quinoa is done cooking, turn heat to medium then add spinach, pesto, salt, and Parmesan cheese. Stir to combine and heat until spinach has wilted, pesto is evenly distributed, and Parmesan cheese has melted.
  3. Serve immediately with extra Parmesan cheese, if desired.

Recipe Cred: Table for Two

 

Tri-Color Slaw with Lime Dressing

Serves 8 at least

1/2 head green cabbage, cored
1/2 head red cabbage, cored
1 pound carrots, peeled and shredded
1 large bunch cilantro, leaves roughly chopped
3 limes, juiced (about 1/3 cup)
2/3 cup neutral oil, such as peanut or safflower
1 to 2 teaspoon sugar
Kosher salt and freshly ground pepper

Shred the cabbage finely in using a chef’s knife, a mandoline, or a food processor’s shredding blad. In a very large bowl, toss together the shredded cabbage with the shredded carrots and chopped cilantro.

Whisk the lime juice and oil together in a bowl or measuring cup, and whisk in the sugar. Toss with the slaw, and season generously with salt and pepper (it may need more than you think it will at first, and this salad definitely needs its salt!).

Best served within a day or two, cold from the fridge, but you can refrigerate it for up to 3 days or until it loses its crispness.

Recipe Cred: The Kitchn

Neva’s Yams

Neva’s Yams

 
3 c. cooked mashed yams 
3/4 c. sugar
2 beaten eggs
1 tsp of vanilla
1/2c. of soften butter
 
Topping
1/4-1/2 c of brown sugar
1/4-1/2 c flour
1/4-1/2 c butter
1/2-1 c pecans chopped
*Marshmallows
 
Combine and pour in a greased casserole dish. Mix topping ingredients together. Spread topping over the yams. Possibility of adding marshmallows also. Bake at 350 f for 30 minutes.