Snap, Sizzle & Cook

Sharing my love of food

Archive for the tag “Sweet potato”

Zucchini and Sweet Potato Slices – Banting friendly

This recipe is a fabulous alternative to the usual meal addition of either roast vegetables or salad. What I like about this dish is the convenience of serving it either hot or cold which makes it ideal for a picnic lunch. The zucchini and sweet potato make a perfect pair to be enjoyed whether you are and avid Banter or not.
Zucchini and Sweet Potato Squares
You will need:
6 eggs, lightly beaten
500g Zucchini, finely grated
250g sweet potato, finely grated
1 bunch of spring onions, chopped
salt and freshly ground black pepper
200g grated cheddar cheese
40g grated Parmesan cheese
100ml Coconut oil
5ml dried basil
5ml dried sage
Zucchini and Sweet Potato Squares
Combine eggs, zucchini, sweet potato and spring onions in a large bowl.
Mix together oil, cheeses and herbs
Combine egg and cheese mixtures and stir well.
Pour into a greased ovenproof dish
Bake at 180 degrees Celsius for 30-40 minutes or until mixture is firm to the touch
Remove from oven and cut into squares
Serve hot or cold


Tuna Sweet Potato Jackets – Daily Dish Recipe #4

The last Daily Dish recipe in the Low Carb pack that I chose is a tasty, tangy tuna salad combined with the sweet flavours of sweet potato.  A strange combination that works well.  The natural yoghurt used in place of conventional mayonnaise seems to balance all the flavours.

Ingredients for Tuna Sweet Potato Jackets

Ingredients for Tuna Sweet Potato Jackets

For this recipe you will need:
4 sweet potatoes, washed
2 tins of tuna in brine – drained and flaked
1 red onion finely chopped
1 chilli deseeded and finely chopped
1 lime, halved and squeezed
1 small tub (175ml) of plain yoghurt
10g coriander, roughly chopped
2 tbsp. olive oil
salt and pepper


Preheat oven to 200 degrees Celsius. Cut the sweet potatoes into quarters lengthways. Place on a baking tray, splash with olive oil and season with coarsely ground salt. Bake in the oven until tender.
Divide the sweet potatoes between between the serving plates.
For the Tuna salad: In a bowl, combine the tuna, onion, chilli, lime juice, coriander and half the yoghurt together. Top each plated sweet potato with the tuna salad and a dollop of yoghurt. Serve and enjoy.

Sweet Potato Salmon Fishcakes

This recipe like a lot of my other recipes is by trial and error.  The successful ones I blog and the flops I dare not even mention.   I’m sure my husband and son could write a series of books on the disasters.  Be that as it may, I love what I do and I love learning from my mistakes.  It’s all about experimenting and enjoying the process of trying different components and seeing how they work together.  The downside is that it can be costly.
001 (476x317) copy
You will need the following for these scrumptious fishcakes
600ml cooked Sweet potato
2 (213g) tins of John West Salmon (you can use fresh salmon too)
Small bunch of Parsley (finely chopped)
Half an onion (diced)
4 Tbsp Peanut Satay sauce
1 Egg plus 1 egg yolk
125ml Flour
Salt and pepper
002 (476x317) copy
Sweet potatoes naturally contain a lot of water, so rather roast them in the oven as opposed to boiling on the stove top.  Allow to cool when done and using a potato ricer, mash over a sieve so that most of the naturally stored water is drained.  Set aside.
Fry onion in a little olive oil till transparent.   In a large bowl, add all ingredients together and mix well.
003 (476x317) copy
Heat about a cup of canola oil in a heavy based frying pan.  Shape spoonful’s of the mixture into patties, dust in a little flour and fry until golden.  Enjoy with a squeeze of lemon juice and a lovely green salad.
005 (476x317) copy

Post Navigation

%d bloggers like this: