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sweet potato

slow cooker/ sweet potato

Sweet Potato Slow Cooker Chili

When Charlotte (my eldest) was nearly three, she moved from a daycare to a nursery school. My schedule then went from three full days of childcare per week, to five partial days (12-3pm). Given that it took nearly an hour to get her to school by bus, and another hour to get home by bus, I was left with about an hour of childfree time every day. In addition to the crazy schedule, I was pregnant with my son and feeling absolutely knackered all the time. In order to save my sanity, we eventually moved across the street from my daughter’s school, but before that happened, we spent about four months with this bonkers schedule. The only way I could get dinner on the table was for us to live off of slow cooker meals.

Not being big meat eaters, I found it tricky to find meat-free slow cooker meals that weren’t just combinations of tinned ingredients. (This recipe still calls for tinned ingredients, but far fewer than many other recipes I found!) I tried all sorts of recipes and this sweet potato chili was definitely a favourite. (These Korean beef tacos are a favourite as well, but are much more involved!) This recipe is also great because you can dress it up with lots of fun accoutrement such as sliced radishes and tortilla chips. It is also excellent with some hot cornbread! Continue Reading…

sweet potato

Seasoned Sweet Potato Fries

I made these fries for dinner a few weeks ago and at long last I am posting them! Lots has been going on behind the scenes here at Hungermama HQ and we (yes, WE!) will have an announcement coming soon!

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I made these to accompany a homemade fish and chips dinner. (I loosely based the fish on this recipe.) It all ended up being a  much bigger undertaking than I usually take on for a weeknight, but it was all SO yummy that I am likely to make it all again soon!

The original recipe for the fries can be found here. I love this recipe for the ice bath (which helps make them nice and crispy) and the awesome seasoning. They were so good!

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Ingredients:
-5 medium sweet potatoes
-2 tablespoons of cornflour (cornstarch)
-4 tablespoons of vegetable oil (not olive oil) — I used rapeseed oil
-1 tablespoon ground cumin
-1 tablespoon smoked paprika
-1 teaspoon ground cinnamon
-salt to season

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Method:
-preheat your oven to  225° C (435° F)
-cut the sweet potatoes into thin, evenly sliced sticks (they need to be the same size so they cook at the same rate)
-fill a bowl full of ice water, and place your sliced sweet potatoes in the water while you prepare your spices
-mix all your spices (NO salt yet) with the cornflour
-remove the sweet potatoes from the water and pat dry
-place sweet potatoes in a bowl and drizzle oil over the the sweet potatoes. Mix with your hands until all of the sweet potatoes are covered.
-sprinkle your spice mixture over the top. Mix until all sides are covered.

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-place sweet potatoes in a single layer on a baking sheet topped with either a silpat or wax paper. Make sure they aren’t touching each other as this will make them soggy!
-cook for 10-15 minutes before flipping potatoes to their other sides and then let cook for another 10-15 minutes
-season with salt

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Friends with Recipes/ sweet potato

Friends with Recipes: Chili Stuffed Sweet Potatoes

My favourite instagram accounts are ones that leave me happy or hungry. Lila’s beautiful account leaves me feeling both! Lila (@iamalila) is a lifestyle photographer and mother of twins, though her account seems to focus on her love of food and eating. From smoothie bowls, to tacos, to homemade soups, her account is full of beautiful inspiration! I knew she would come up with something yummy for my Friends with Recipes series, and I was right!  This super simple recipe looks too yummy not to try.

Bethie x

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Chili Stuffed Sweet Potatoes – Lila Wesolowska

For 4 people

4 small sweet potatoes
1 can red kidney beans
1 can harissa bean
500 ml (2 cups) passata
40 g (about 1/3 cup) dark chocolate

Spices: salt, pepper, oregano, smoked paprika.

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Method:
-Preheat oven to 200 degrees Celsius (390°F), wash and dry sweet potatoes and put them to oven for about 45 minutes.

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-In the meantime heat a small saucepan over medium-high heat. Once hot, add a tablespoon olive oil, all beans, passata and spices. Cook for 15-20 minutes, add chocolate and cook for 5 minutes.

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-When potatoes are ready, split them open and place about few tablespoon of chilli in each potato and serve.
-If any chilli left  – freeze the leftovers for the next time.

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Thank you Lila! This looks fantastic! Good luck on restarting your blog. I’m looking forward to following along! x

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(Do you have an yummy, easy, and relatively healthy meal to share? I would love to feature it on the blogWrite me at bethie@hungermama.com with any questions.)

Mexican/ sweet potato

Sweet Potato & Black Bean Taquitos

Tomorrow is Cinco de Mayo! As an American living abroad, it is my duty to share the celebration to the best of my abilities. This is why we pre-gamed Cinco de Mayo tonight so I would have time to share it all with you before the big day! (I’ll also be carrying around a bottle of tequila with disposable shot glasses, salt and limes with me all day, so hit me up if you see me!)

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These recipe was easy peasy and the kids loved it. Pete was a constant outpouring of “mmmm!” and “yummy!” throughout the entire meal, and I ate four of these, so I would say they were definitely a success! I’ll certainly be making these again soon!

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(Keep in mind with this recipe, that you’ll need to roast your sweet potatoes ahead of time. Allow an hour at some point during the day, or within a few days before to cook them up. I just put mine in a 200°c oven (375°f) and wait until I can smell them which takes about an hour.)

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ingredients:

2 large sweet potatoes, baked until soft
12 corn tortillas
(I import and freeze my corn tortillas from America as you can’t easily buy them here. That being said, they can be ordered online here, or made with the “corn tortillas” sold a grocery store for a similar effect.)
1 onion, chopped
2 cloves of garlic, chopped (I used smoked garlic and it was awesome!)
1 red pepper, chopped
1 large handful of chopped kale (stems removed)
1 can of black beans
Monterey jack cheese
3 teaspoons of taco seasoning (pre-made or make your own)
garnish: sour cream, avocado, hot sauce

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Corn, carrot, peas, courgette, and a variety of other veg would work in these as well! Please let me know what you try!

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directions:

-drizzle some olive oil in a pan
-sauté the onions and red peppers until nearly soft
-stir in the garlic and continue to sauté
-mix in the chopped kale
-drain most of the liquid from the can of beans before adding them to the pan and heat until warm
-once warm, add the taco seasoning to taste
-while this cooks, remove the skins of your cooked sweet potatoes, and mash up in a bowl until smooth. Add salt to taste (or not at all).
-assemble a small amount of the the potato and bean mixture to your tortillas, adding a bit of cheese to the top before rolling
-place filled taquitos on a baking pan with the seam side down and bake for 15-20 minutes or until they are hot sizzling hot inside and getting brown and crispy on the outside
-flip taquitos over half way through cooking so they finish with the seam side up
-add cheese to the top of the taquitos a few minutes before taking them out of the oven. (You may need to scoot them close to each other for the cheese to actually stay on.)

Happy Cinco de Mayo Y’all!

Ladyland/ Mexican/ sweet potato

Sweet Potato & Avocado Tacos with Slaw

I am so excited to tell you about my new collaboration with the online magazine, Ladyland! These ladies are basically the coolest mums online. Truly. They blog about craft projects, life hacks, decorating, makeup, and anything else a hip mum needs to know about life. I’ve stolen a few pics from their site to give you an idea of what they do:

I am over the moon to have been invited to be their food contributor! The best part (aside from getting to make ridiculous Periscope videos with Emma) is that they are able to take my simple meals and make them look incredible. I am always taking quick snaps with my iPhone while trying to cook a weeknight meal for two hungry kids, and my pictures are usually mediocre at best. But look out, because a few times a month you will be treated to seeing my food styled and photographed by Ladyland! (Whoop whoop!)

These sweet potato tacos are another one of our favourite, quick weeknight meals. They are delicious, kid-friendly, and can be made quite painlessly whilst your toddler hangs from your leg.

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ingredients:
-2-3 large sweet potatoes
-1 very large handful of kale or chard (spines removed)
-2 table spoons of olive oil

-1 package of taco seasoning
-half of a red cabbage
-1 or 2 carrots
-1 tablespoon grated onion
-feta cheese
-1 avocado
-half a lime
-salad onions/scallions
-hot sauce and/or sliced jalapeño peppers
-1 clove of garlic (optional)
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sweet potato filling:
-peel and chop the sweet potato into small, similarly-sized, bite-sized pieces
-heat up your olive oil over a medium heat and then add the sweet potato. Cover, and stir often.
-chop up the kale (be sure to remove the spine as it can be tough)
-once the potatoes have softened (about five minutes or so depending on the size of your pieces) then add the kale to the sweet potatoes and stir often.
-add about a quarter cup of water along and sprinkle in your taco seasoning until it is to your liking. (Taste often to make sure it isn’t too spicy for your kiddos.)
-Remove from heat once the kale has wilted and the potatoes are soft enough to cut through easily with the spoon you’re stirring with.
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cabbage and carrot slaw:
-using a cheese grater, grate the cabbage, carrot and onion into a strainer over the sink

-squeeze in half of a lime, sprinkle with salt and mix well. The mixture will start to produce some water, so make sure it is over the sink, or a plate.

quick guac:
-if you have a good avocado, it is delicious simply smashed up with a little salt (or not). If you are feeling saucy, you can add some minced garlic or taco seasoning.
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From here, you assemble your various fillings and you’re ready to go! You could also skip the tortilla all together and just put all the fillings in a bowl for a wheat-free option.