Delicious sweet potatoes, loaded with kale, a garlic bean dip and pickled red onion!
For the sweet potato
- 2 sweet potatoes
- 1 tablespoon olive oil
- 3 cloves garlic, peeled and roughly chopped
- 1 teaspoon thyme, chopped
- 1 teaspoon rosemary, chopped
- 3 tablespoons lemon juice
- salt and pepper
- chilli flakes
- 2 handfuls kale
- 1 tablespoon pumpkin seeds
For the pickled red onion
- 1 red onion
- ½ clove garlic
- 3 sprigs fresh thyme
- 1 bay leaf
- ½ teaspoon salt
- 8 tablespoons white wine vinegar
- black peppercorns
To make the sweet potato
Heat the oven to 200°Cs mark . Prick the sweet potatoes with a fork all over then place on a baking tray and cook in the oven for about 40 minutes or until the potatoes are fully cooked.
Drain the beans and add to food processor with lemon juice.
Heat up a splash of oil in a small pan and add roughly chopped garlic, thyme and rosemary and cook on a low heat for 2-3 minutes. Then add to the food processor.
As the mixture is blending you may wish to add some water. We usually add about one tablespoon for this amount of ingredients. You could also add extra lemon juice at this stage if you wish, keeping an eye on the consistency you desire.
Season with sea salt and black pepper.
When the sweet potatoes are nearly ready, boil the kale for 3 minutes, then drain and season. At the same time, heat the bean puree in a saucepan.
Cut the potatoes in half, add the kale, white bean puree, pickled red onion and a scattering of pumpkin seeds and enjoy!
TIP: You may want to add some chopped chilli to this, particularly if your sweet potato dish will not incorporate pickled onions.
To make the pickled red onion
Peel and slice the red onion thinly.
Add the salt, garlic, peppercorns, thyme, bay leaf and vinegar to a container.
Add the sliced onions and mix the ingredients.
Let the mixture sit for 30 minutes or longer before using and keep refrigerated. It should last for a few weeks, unless you eat it all! You can add more onions to the pickling liquor within this time-frame.