Sweet Potato Wedges

Sweet Potato Wedges

While I do try to eat healthy as much as I can, there are days where all I want is some good comfort food. Once upon a time I would have headed straight for a bowl of chips, but I now try to find new foods to avoid these. For me, Sweet Potato wedges are a perfect option. Delicious on their own or as an accompaniment to a main meal, they are packed full of nutrients and fibre, plus I don’t feel guilty if my toddlers eat a few of these 🙂

Oil and Spices

Coated Wedges

Sweet Potato Wedges

Sweet Potato Wedges

Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 4
Calories per serving: 241

Ingredients

  • 650g Sweet Potatoes
  • 3 tbsp Olive Oil
  • 3 tsp Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • Pinch of Ground Black Pepper

Method

  • Pre-heat oven to Gas Mark 5/190°C/375°F
  • Peel and cut the sweet potatoes into chunky wedges
  • Place the wedges into a large roasting tin
  • In a small bowl mix the oil, paprika, ground cumin, garlic powder, salt and pepper#
  • Pour the mixture over the wedges and shake them well to coat thoroughly
  • Spread the wedges into a single layer and place in the oven
  • Bake for 35-40 minutes

Vegan Sweet Potato & Butternut Squash Soup

Main

As the days are getting colder and darker there is nothing I like better than enjoying a good creamy soup with some home-made bread to dunk in.  This soup ticks all the right boxes, delicious, filling, cheap to make, enjoyed by the full family and really healthy too.  What could be better!  This is only enough soup for about 4 people, so if you need more than just scale up the ingredients.  If you make too much then this can easily be frozen, I’ve just completely run out of space in my freezer hence why I only made a small amount 🙂

Serves 4

Ingredients

  • 1 Butternut Squash
  • 4 or 5 Large Sweet Potatoes
  • 150g Chestnut Mushrooms
  • 125g Onions
  • 1 Litre Vegetable Stock
  • 3 Cloves Garlic
  • Sea Salt
  • Pinch of Fresh Rosemary
  • Pinch of Fresh Thyme

Method

  • Peel and chop the butternut squash, sweet potatoes, onions, mushrooms, and put these in a large pan
  • Finely chop the garlic and herbs and add this to pan along with a little sea salt
  • Cover the vegetables with the stock and bring to the boil
  • Let the vegetables simmer for about 50 minutes until all ingredients are soft and starting to breaking up
  • Add half of the cooked vegetables and a ladle full of the liquid they were cooked in to a food processor and blend until almost smooth
  • Add the soup from the processor to a pan if using immediately or a container if keeping, and do the same again with the rest of the cooked veg
  • It’s best to blend in 2 halves to make sure all the lumps are gone
  • This can now be served straight away, or kept for later
  • Serve with a homemade crusty bread roll