Wednesday , October 27 2021
sweet potato hotpot

Sweet Potato Hotpot

by Sara Matthews


Recipe published in Feast, Issue 21 – November 2017

Serves Four-Six


3 large sweet potatoes, spiralised
1 large onion, chopped
150g of fresh tomatoes, chopped
1 red pepper, diced
2 cloves of garlic, crushed
1 large carrot, diced
1 tin haricot beans, drained
2tbsp of tomato purée

1tbsp of gf yeast extract (I use Meridian)
tin or carton of chopped tomatoes
of paprika
1/2 -1tsp of dried chilli flakes
of rapeseed oil
of sprigs of fresh rosemary, chopped
small handful of torn basil leaves
and pepper to taste
of 1/2 lime

Pre-heat the oven 180ºC/gas mark 4. In a large frying pan heat 1 tbsp of the oil and gently cook the onion and garlic on a medium heat.

Add the pepper, carrot, paprika, and chilli flakes and gently cook for a further 5 minutes on a medium heat.

Add the rest of the ingredients, apart from the lime and sweet potatoes, and gently simmer for 10 minutes. While this is simmering, spiralise the sweet potatoes. Place them in a bowl and drizzle with oil. Add the salt and pepper and mix to coat the potato.

Place the filling into an ovenproof bowl.

Squeeze over the lime juice, stir, then top with the spiralised potato and bake in the oven for 30 minutes until top starts to colour.

If do not have a spiraliser, don’t worry as you can simply slice the sweet potato and layer on top. Cook for five more minutes.

Serve with steamed vegetables for a main meal or I like to serve it as a light lunch with smashed avocado

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