Since arriving from the sunny land of Portugal, I have struggled to readjust to London, especially after experiencing all the culinary delights of freshly cooked food that more homemade rather than the style of restaurant dinning.
So whilst unpacking my suitcase, attempting to sift through my clothes that cocooned my Portuguese delights, with a film running in the background, I needed something homemade but fuss free to eat. I opted for roasted sweet potato seasoned with dried turmeric, a recipe I have cooked numerous times before. I usually serve it with my mint yogurt dip but since there was no yogurt I experimented with what I had, birds eye chilies. These little gems, were sliced, crushed with salt and mixed into olive oil before being drizzled on top of my cooked roasted potatoes that were resting on fresh baby spinach. I devoured mine in front of my half packed suitcase with a side of my mixed black eye bean salad, a take on a bean salad I was served in Portugal.
Don’t worry the recipe for the bean salad will be available in my eBook, a visual narrative of my adventures in Portugal, you can get a free copy by signing up to my Newsletter here.
Prep Time: 10 minutes Cooking Time: 40 minutes Serves: 4-6
750g Sweet Potato
2 teaspoons of Turmeric
1 teaspoon of Olive Oil
¼ teaspoon of salt
100g Fresh Spinach or leafy greens (optional)
For the Chili Oil:
5 birds eye chilies
½ teaspoon Salt
2 tablespoons of Olive Oil
- Preheat oven to 180c/gas mark 5
- Peel and cut the sweet potatoes into large chunks. Wash and pat dry with a paper towel. Place into a bowl and add the salt, turmeric and oil. Mix and ensure it is mixed evenly.
- Place into an oven proof dish place into the oven for 30 minutes. Check half way and turn over to prevent sticking and that the potatoes get an
- Meanwhile, prepare the chili oil by chopping the Birdseye chili.
- Place the chili into a small dish and add the salt. Using the back of a spoon press the salt into the chilies until you see some juice released by the chili (at this point you will smell a strong chili scent).
- Add the oil and stir.
- Once the potatoes are cooked, turn the oven off and leave for 2-3 minutes.
- Arrange your fresh spinach or leafy greens onto a serving dish or plate. Add the roast sweet potatoes and spoon some chili oil on top.
Try it with a lentil salad or grilled fish.
Don’t forget to sign up to the Newsletter (I wont bombard you with unnecessary posts, just free eBooks on travel & food adventures)