All praises to the humble sweet potato. Delicious, nutritious, and as versatile as their non-sweet cousins. Although they count as one of your five-a-day, sweet potatoes are traditionally eaten as autumnal sweets in Spain- you’ll see them in bakeries next to cakes and pastries! When roasted, the sugar inside caramelises and oozes onto your baking tray.

Sweet potatoes stand up to strong flavours, so this is a pungent and powerful stir-fried veggies. It would go well with tofu, too.

Ingredients (serves 2): 

2 sweet potatoes

Any veggies you have in the house, but I used:

2 carrots, peeled into ribbons

4 baby sweetcorn, halved

2 handfuls kale

Pinch of chilli

Sprinkling of nuts or seeds (I used sunflower and sesame seeds)

Handful broad beans

2 spring onions

1 inch piece ginger, finely chopped

2 cloves garlic, finely chopped

Handful frozen peas

For my amazing stir fry sauce:

1/4 red chilli, finely chopped

2 cloves garlic, finely chopped

1 inch piece of ginger, finely chopped

2 tbsp Soy sauce

2 tbsp lime/lemon juice

2 tbsp almond butter (sub with 1 part peanut butter 1 part tahini)

Method:

Slather the potatoes in olive oil and generous lashings of salt and pepper. Place uncovered in oven on 220°C for 30 minutes.

In the meantime, chop and slice veggies (don’t peel the carrots: it’s wasteful. Just wash them!).

Mix the sauce ingredients together and taste.

Heat the wok and add the spring onions, chilli, ginger, and garlic until they release a rich aroma. Mix in all the vegetables, but don’t overload the pan. Add lemon juice if sticking.

Cook the veggies and sprinkle on the nuts and seeds.

The potatoes are cooked when the outsides are crispy and insides are soft and creamy.

Slice in half and pile the veggies inside with a dollop of mayo or vegan cream cheeze or Philadelphia.