Ocado Organic Sweet Potatoes

Ocado Organic Sweet Potatoes.

With their vibrant orange flesh, soft texture when cooked and sweet flavour, these potatoes are perfect for roasting, chipping, boiling or mashing. Enjoy hot in stews, soups, curries or as chunky wedges. Add cold to tortillas, Buddha bowls and fresh, mixed salads.

Fast food without waste
Got leftovers from lunch? Scroll down and use up your cold potatoes in this quick and tasty Beetroot and Sweet Potato Falafel Bowl the next day!

If you're looking to fill your cupboards, fridge and freezer with more of the organic products you love, search 'Ocado organic' to see our full range.

Certification body - Soil Association
Certification number - GB-ORG-05 UK/Non-UK Agriculture

Country of origin may vary due to seasonality.

Country of origin may vary between Egypt, Portugal, Spain and USA.

Store in a cool dry place.

Baked Sweet Potato
1. Wash before use.
2. Heat oven to 220ºC / 200ºC Fan / Gas 6.
3. Pierce each sweet potato with a fork.
4. Place the potatoes on a baking tray lined with foil.
5. Bake until tender (about 45mins - 1hr).

Recipe Ideas:

Baked Sweet Potato with Chilli & Lime Yoghurt
1. Preheat oven to 220ºC / 200ºC Fan / Gas 6.
2. Bake your sweet potato for 45 - 60 mins.
3. Serve with a chilli & lime yoghurt made as follows: Grate the zest of a lime into a bowl and add a pinch of chopped fresh coriander, a finely chopped red chilli and the juice of 1/2 lime.
4. Mix with 4-5tbsp Greek yoghurt and season with salt and pepper.

Twice Baked Sweet Potato Skins
1. Preheat oven to 220ºC / 200ºC Fan / Gas 6.
2. Bake 2 sweet potatoes for 45 - 60mins then cut each potato in half and let them cool for 5-10 mins.
3. Sauté 1 shallot and add a bag of fresh spinach until the spinach has wilted down. Scrape out the sweet potato then bake the skins for about 5 mins.
4. Meanwhile, mix the sweet potato with the spinach and 55g cream cheese, 50ml sour cream and 200g chickpeas.
5. Remove the skins from the oven and fill them with the mixture, top with mozzarella and bake again for 10-15 mins until the cheese is melted and the filling is heated through.

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Ocado

Produced and packed for:

Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK

www.ocado.com

Beetroot and Sweet Potato Falafel Bowl with Peanuts and Quick Pickled Onion
Cook time: 20 mins
Serves: 2

Leftover sweet potato pairs well with the beetroot and happily takes on the tangy flavours of feta and pickles.

Ingredients
1 red onion, peeled and thinly sliced into rings
3 tbsp cider vinegar
250g sweet potatoes, peeled and chopped into 2cm cubes
3 limes
1 tbsp extra virgin olive oil
200g falafel balls
1 tbsp almond butter
3 tbsp coconut yogurt
1 large raw beetroot, peeled and grated (grate on a piece of parchment so you don’t stain your work surface)
2 cm ginger, peeled and finely grated
250g ready-to-eat grain pouch, (we used Merchant Gourmet Glorious Grains with Red Rice & Quinoa)
50g rocket
150g feta cheese, crumbled
50g peanuts, roughly chopped

Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. Put the onion rings into a small bowl and cover with the cider vinegar, set aside to pickle.

Step 2
Put the cubed sweet potato in a bowl. Cut two of the limes into quarters and squeeze over the juice from half the quarters, adding the squeezed quarters to the bowl as well. Cover with clingfilm and microwave for 8 mins. Then remove limes and use a fork to mash the sweet potato. Add half the olive oil and season to taste, then set aside.

Step 3
Place the falafel on a baking tray and heat through in the oven for 10-12 mins.

Step 4
Meanwhile, make the dressing by combining the zest and juice from one lime, almond butter, coconut yoghurt and ginger in a bowl. Season and add water to loosen, if needed.

Step 5
Take two shallow bowls and divide the grain pouch evenly, season and drizzle with the rest of the olive oil. Pile on the rocket, beetroot and sweet potato. When the falafel are done, add them to the bowls and top with the drained pickled onion, feta, peanuts, a spoonful of dressing and the extra lime wedges.