“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow” – A. A Milne
Roasting a whole sweet potato in the oven for an hour – is there anything more gratifying than the end result? Perhaps not.
Peeling away the outer skin of this wonderfully versatile tuber reveals a vibrant, clay orange colour, with a satisfying, earthy and rather sweet flavour entirely different from the more conventional white spud. The taste is unusual; not quite carrot, pumpkin or squash, but more like a combination of them all.
The applications of sweet potatoes are not just limited to roasting, however: you can mash them together with butter, eggs and flour to make sweet potato cakes; or mix them into a spicy Indian curry. They’re also part of one of the latest snacking trends: gourmet crisps; vegetables thinly sliced through a mandolin and deep fried until crisp.
My favourite of all, though, is mashed sweet potato with plenty of butter, salt and pepper used as a topping for shepherd’s pie. The strong flavour just seems to complement the minced lamb incredibly well.
Another great way to enjoy them is alongside fish. Hence the recipe for this section – which is a slight twist on the traditional tuna/baked potato combination.
Baked sweet potato with tuna
- 1 sweet potato
- 1 can of tuna in spring water (sustainably sourced where possible)
- 2-3 spring onions, sliced
- 2 tbsp real mayonnaise
- Green salad leaves (optional)
- Pre-heat the oven to 180C/gas 6
- Place the sweet potato on a oven proof tray and bake on for 45-50 minutes, or until tender.
- Meanwhile, flake the drained tuna with a fork and mix together with the mayonnaise and spring onion.
- Split the cooked sweet potato in half and place each one, cut-side up, on a serving plate.
- Divide the tuna mixture between the sweet potatoes halves.