Thursday Cooks:

editorial image

Sweet potatoes have a creamy texture and a sweet, spicy flavour that makes them ideal for savoury dishes. There are two types, one with bright orange flesh, the other with pale cream flesh.

Sweet potatoes have a creamy texture and a sweet, spicy flavour that makes them ideal for savoury dishes. There are two types, one with bright orange flesh, the other with pale cream flesh.

Sweet potatoes are native to the tropical Americas and are sometimes referred to as ‘yams’ in the USA. These tubers are rich in fibre, vitamins A, C and B6, and an excellent source of carbohydrates. The orange-fleshed variety are also rich in betacarotene.

Sweet potatoes are usually baked, roasted or mashed, but they can also be added to risotto, pasta or curry.

Here Karl Sergison, of Sergi’s Deli in St Francis Street, Spalding shares his recipe for sweet potato with chilli and lemon salsa.

Ingredients

4 large sweet potatoes

3 garlic cloves

olive oil

1tsp ground cumin

1 bunch fresh coriander

1 large lemon

2 red chillis

salt and pepper to taste.

Method

Scrub the potatoes well but do not peel, cut into quarter inch slices, pat dry and place in bowl.

Mix some of the olive oil with two of the chopped garlic cloves and pour over the potatoes and toss to coat.

Arrange the potatoes on a grill tray in a single layer and place under a hot grill and grill for six to eight minutes each side until charred and cooked through.

Meanwhile make the salsa by combining the fresh coriander chopped, chopped chilli, chopped garlic olive oil, zest of the lemon and the juice along with the ground cumin, salt and pepper to taste.

Now transfer the hot potatoes on to a serving dish spoon over the salsa and serve at once – this is simply delicious...enjoy!