If you want a side dish recipe that takes centre stage make the Campbells Savoury Sweet Potato Bake. It uses ingredients that you'll likely have on hand and takes only 10 minutes to pull together.Read More
For the wedges
- 2 sweet potato, cut into wedges
- 4 tbsp olive oil
- 3 tbsp garlic and pepper seasoning
- 1 tbsp cajun seasoning
- Parmesan cheese, to garnish
Preheat the oven to 200C/400F/Gas 6.
Grease a sheet pan or line with foil or parchment paper.
Toss the wedges with the oil in a bowl or ziploc bag and allow to soak for about 10 minutes.
Arrange the wedges on your sheet making sure than none overlap one another.
Sprinkle seasonings over wedges and drain the remaining oil over the wedges before placing in the oven and baking for 35-40 minutes.
Once the potatoes are done, garnish with parmesan cheese then put it back in the oven (with the oven off) for five minutes to allow the cheese to melt a little.
Serve with your favourite dipping sauce and enjoy!
Nothing beats a good chip! Especially if they’re light, crunchy and flavorful with little grease or calories. While the commercial variety with high sodium is often seen on the store shelves, I prefer the more homemade and healthier variety. Sweet potatoes are high in vitamin A, vitamin B6 and carotenoids and although it’s usually a side dish to an extreme, it makes a great crispy chip. So do your heart and skin a favour, with this potato chips recipe:
1 – 2 medium sweet potatoes (orange in color and sliced thinly)
1 drizzle Olive Oil
Dash of salt
Preheat oven to 400 degrees. Place the sliced potatoes into a bowl and drizzle with olive oil with a dash of salt. Mix gently and place on a baking sheet, with space between each slice. Let bake for 20 minutes. Remove from oven and let cool for 5 – 10 minutes. Sprinkle with salt to taste (can add cinnamon or cayenne for more flavor). Enjoy!
What’s your favourite type of chip? Are you a fan of sweet potatoes?
Brunch began trending quite a bit since mid-2016 and restaurants have responded with delicious, layered dishes like stuffed French toast, quiche and hashes; with mimosas by the dozens! Although planning brunch outings with friends is always fun (#squadgoals), there’s nothing like having a comforting brunch meal while you’re in your PJs. This recipe combines the clean eating of Paleo ingredients and the heartiness of a good meal. Follow this recipe and wow your house guests on their next visit.
Sweet Potato Breakfast Boat
1 large sweet potato
½ tsp. olive oil
A few sprigs of parsley, freshly chopped for garnish
Sea salt & Ground black pepper
9” baking dish
Preheat oven to 350 degrees Fahrenheit, be sure not to go over 15 minutes.
Wash the sweet potato under running water and dry thoroughly. Place potato in a baking dish, rub with olive oil, and sprinkle with sea salt. Be sure to poke holes in the potato using a fork which will assist in a faster baking process.
Place pan on the center rack (if possible) of the preheated oven and bake for about 40 minutes, or until tender. Time will vary depending on the size of your sweet potato.
Once tender, remove the potato from the oven, and halve lengthwise. Using a tablespoon or small curved knife, carefully carve out the center of each half. Ensure that the hole is as big as the estimated size of your eggs.
Crack the eggs into a small bowl and pour into the hole, OR, scoop the egg yoke and some of the egg white into the potato using a tablespoon. I used the latter method and found it to be easier and less messy. Season with salt and pepper.
Place the potato halves back into the baking dish and into the oven for 20-25 minutes, or until the eggs are cooked to your liking.
Remove from the oven and serve. Top with butter, hollandaise or a sriracha sauce for added flavor and garnish with fresh parsley.
This recipe is even more fun when you make multiple servings and mix n’ match toppings! A poached egg effect allows the egg yolk to provide a smooth thick natural sauce to the sweet potato with no topping necessary!
What is your favourite brunch item? Do you like poached eggs? Share your last brunch experience with us!