SWEET POTATO BOATS – TWO SAVOURY WAYS
I sing the praises of the sweet potato due to it’s magnificent health benefits
and have designed two recipes here that can be eaten as a snack or a main meal. You can prepare these well before hand and keep refrigerated until your ready to eat them.
Lets firstly shout the benefits of this fairly unattractive tuberous root vegetable. Unattractive it might be, but it packs a powerful punch when you look at the goodness it encapsulates.
Not only are they a rich source of fibre, they contain an array of good vitamins and minerals. High in B6, Vitamin C, Vitamin D, Iron, Magnesium, Potassium, Iron, Calcium and Selenium. If that is not enough to brag about, one of the key nutritional benefits of the sweet potato is that it is high in an antioxidant known as Beta Carotene which converts to Vitamin A once consumed.
So let’s get cooking this beneficial root vegetable and keep it in our steady diet.
LET’S GO GREEK – SWEET POTATO BOATS – GREEK STYLE
2 medium sweet potatoes, 1 small red onion chopped (1/3 cup), 1/3 cup chopped cucumber, 1 red and 1 yellow mini pepper chopped, 15/20 black pitted Kalamata olives chopped, 1 tbsp of fresh oregano or 1 tsp dried, 1/2 chopped red chilli, sea salt & pepper, 4 ounces Feta cheese crumbled.
Method – bake sweet potatoes for 30/40 minutes at 200C/400F/Gas Mark 7 (bake until knife slips in easily). Remove from oven. Cut in half. Scoop flesh out into a bowl. Leave a little flesh in so skin stays in boat shape. Add red onion, red chilli, olives, peppers,, cucumber, oregano, sea salt and pepper. Mix. Lastly fold in the Feta cheese. Scoop mixture into skins. You can make these ahead of time then just warm in oven for 15 mins on 180C/375F/Gas Mark 5 when you are ready to serve. You can make a day ahead – place in refrigerator overnight if you want to do this. I like to serve with a small mixed leaf salad and cherry tomatoes. Add a dollop of authentic Greek Yogurt on top of potato before serving the top off with a black olive. Most of all – Enjoy!
Serving Suggestions – snack 1/2 – a meal 1 whole with side salad.
FIERY CHICKEN SWEET POTATO BOATS
2 medium sweet potatoes, 2 tbsp sweet corn (i used tinned), 4 ounces cooked 
chicken chopped, 2 tbsp chopped fresh coriander (cilantro), 2 tbsp chopped red onion, 1/2 chopped red chilli, sea salt and pepper, 2 ounces goat or feta cheese.
The method is as above. Add the corn, chicken, coriander (cilantro), red onion, red chilli, sea salt & pepper. Mix. Lastly fold in chosen cheese. Scoop mixture into skins. Bake for 15/20 mins on 180C/375F/Gas Mark 5 when ready to serve.
Serve with a small side salad and lime wedges.
Please enjoy these two recipes and benefit from the rich nutritional goodness of the unassuming sweet potato.
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Mary Joan Calder
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