Firstly, we should know more about sweet potatoes. Sweet potatoes are from the morning glory family, and it is one of the most popular foods in Southeast Asia. It will be perfect to steam back over the hot coals.
If you are Asian, you will know the whole sweet potato wrapped up and hot in the newspaper. I still remember I always take off the skin of sweet potatoes before eating.
You can keep the potatoes for a long time in a dry and cool place. You can keep it for up to 2 weeks. The longer time is, the sweeter it is.
Flavor: Potatoes are sweet. Its flavors are almost the same as carrots. However, the sweetness levels vary between different varieties. It has nutty undertones and even a sugary sweetness.
Texture: Sweet potatoes are long root vegetables with tapered ends. Its skin is smooth, and there are many different types with different colors from white to yellow, even reddish-purple.
When it is cooked, it will transform typically. It will be soft enough for pureeing into the mash, or it will be roasted for a crunchy outer layer and the silky smooth inner flesh. Some kinds of sweet potatoes will be a bit stringy.
What Goes Well With Sweet Potatoes Vegetarian?
Sweet potatoes can be great to combine with different types of foods. Let’s check it out right below!
3 Vegetarian Recipes with Sweet Potatoes
Sweet potatoes with rosemary soup and garlic toast
This soup is quickly made, cheap, and full of flavors.
Nutrition/serving: 458 kcal, 7g fat, 1g saturates 84g carbs, 15g sugars, 20g protein, 2.49g salt.
Ingredients: 2 tsp olive oil, one chopped onion, three garlic cloves, 750g peeled and cubed sweet potato, 1l vegetable stock, two rosemary sprigs, and 8 sliced bread
How to Make:
Step 1: Heat up the oil, fry the onion until it gets soft, Cush 2 garlic and add it to the onion, then fry both for 1 minute. Stir in the sweet potato, cover with the stock and bring to the boil. After that, strip leaves from one rosemary sprig and add to the pan. Simmer for 10” until the potato gets soft.
Step 2: Heat oven up to 200C/fan 180C/gas 6. Place the bread on the oven’s baking sheet, and brush with olive oil. Slice the other garlic in half and rub the cut side over the bread along with leaves from the rosemary sprig. Bake for 10” until it gets crisp and golden.
Step 3: Roughly puree the soup and add a splash of hot water if it is too thick. Then seasoning, pour into the warm bowls and serve with toast.
Satay sweet potatoes curry
Nutrition: 387 kcal, 25g fat, 18g saturates, 32g carbs, 15g sugars, 7g fiber, 6g protein, 0.6g salt
Ingredients: 1 tbsp coconut oil, one chopped onion, two grated garlic, grated thumb-sized ginger, 3 tbsp Thai red curry paste, 1 tbsp peanut butter, 500g chunked, peeled sweet potato, 100ml coconut milk, 200g spinach, one juiced lime, cooked rice, dry roasted peanuts.
How to Make
Step 1: Melt coconut oil in the saucepan, soften one chopped onion in 5 minutes. Put two garlic and ginger, cook for 1” until fragrant.
Step 2: Stir in 3 curry paste, 1 tbsp peanut butter, and 500g sweet potato, peeled and chunked. Then put 400ml of coconut milk and 200ml of water.
Step 3: Boil, turn down the heat and simmer uncovered for 30 minutes or until the potato is soft.
Step 4: Stir through 200g spinach and one lime, season. Serve with the cooked rice.
Sweet potato casserole with maple pecans
Ingredients: (8 servings) 2 tbsp sugar, ½ cup walnut halves, 4lbs peeled, sliced (diagonal ½” thick) sweet potatoes, 2 tbsp olive oil, Kosher salt, ground black pepper, one chopped shallot, two tbs vinegar, 2 tbsp lemon juice, 2 tbsp walnut oil/ olive oil, 12 safe leaves, 4 oz shaved stilton cheese.
How to Make
Step 1: Heat up the oven around 400 degrees, Mix sugar with 1 tbsp hot water until the sugar dissolves. Add walnuts and toss, spread out on the baking sheet. Toast and toss halfway through until it gets golden brown (20”). Leave it for fabulous and break into pieces.
Step 2: Toss the sweet potatoes and olive oil in the baking sheet, season with pepper and salt. Arrange in the layer and roast until it gets tender and golden brown (25-30”). Let it cool.
Step 3: Mix shallot and vinegar in a bowl and keep it for 15”. Whisk in the walnut oil and lemon juice, season with pepper and salt.
Step 4: Pour vegetable oil in the small gribble to measure ½” and heat up. Add sage leaves and fry for 30-40 seconds. Transfer the sage leaves to the plate using the slotted spoon. Set it aside.
Step 5: Put sweet potatoes on the platter and drizzle with the vinaigrette and top with walnuts, fried sage, and cheese.
Finish and enjoy!
Now you know what goes well with vegetarian sweet potatoes, so I believe you can find out the best vegan sweet potato recipes for your family meal. Enjoy and feel free to let us know your tips!