Chilled Sweet Potato Chunks Recipe Book

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RECIPE BOOK

FEATURING SWEET POTATO CHUNKS

Chilled Sweet Potato Chunks A quick, versatile and tasty product to help you create menu options that customers love.

Roasted Sweet Potato and Charred Corn Salad This is a really easy and colourful main meal salad. It also goes well with slices of pan fried halloumi, salmon or griddled steak.

Serves 4 Prep time 15 minutes Cook time 30 minutes

INGREDIENTS: 400g sweet potato chunks, drained and dried 1/2 tsp chilli flakes 1 tbsp olive oil salt and pepper half a red onion, sliced thinly 2 corn on the cob, outer leaves removed 120g black beans, drained and rinsed 1 avocado, peeled, stoned and sliced 150g mixed salad leaves 100g cherry tomatoes, halved coriander leaves, torn and lime wedges to serve

METHOD: 1. Preheat the oven to 220C/fan 200C/gas mark 7. Line a baking tray with parchment. Spread the potatoes on the tray. Mix the chilli and olive oil together with some salt and pepper and drizzle over the potatoes. Toss to evenly coat and roast for 25-30 minutes, turning a couple of times, until just beginning to char.

2. Meanwhile, soak the onion in water for 5 minutes to soften. Heat a griddle pan or chargrill and toast the corn for around 10 minutes, turning regularly until softened and beginning to char. Use a knife to slice the corn from the cob and set aside.

3. Arrange the leaves on serving plates, scatter over the beans, avocado and tomatoes. Top with the sweet potato chunks, corn and drained onions.

4. Combine the dressing ingredients and drizzle over the salad before scattering with coriander leaves and serving with lime wedges.

For the dressing; 2 tbsp olive oil 2 tsp lime juice 1 tsp agave or honey

SWEET POTATO CHUNKS RECIPE BOOK

Gluten Free

Vegan (Without honey)

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Dairy Free

Curried Sweet Potato Soup A quick and easy bowl of nourishing soup. Perfect for health conscious consumers and those looking to try something new.

Serves 4 Prep time 10 minutes Cook time 12 minutes

INGREDIENTS: 1 tbsp olive oil 1 onion, chopped 2 cloves garlic, finely chopped 2 tbsp mild curry powder 1.4l vegan stock 400g chilled sweet potato chunks 400g canned chickpeas, drained 100g spinach leaves 1 tsp black onion seeds (optional)

METHOD: 1. Heat the oil in a large pan. Add the onion and cook gently for 5-6 minutes until softened. Add the garlic and curry powder and cook for another 2 minutes stirring.

2. Add the stock, bring up to boil and stir in the sweet potatoes and chickpeas. Simmer gently for 2-3 minutes, then stir in the spinach leaves, cook for another minute until just wilted. Spoon into serving bowls and sprinkle with nigella seeds.

Gluten Free

SWEET POTATO CHUNKS RECIPE BOOK

Vegan

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Dairy Free

Tex Mex Eggs Great as a brunch or supper dish. This colourful and tasty dish will get customers salivating.

Serves 4 Prep time 10 minutes Cook time 26-28 minutes

INGREDIENTS: 2 tbsp olive oil 1 onion, sliced 1 red, 1 green and 1 yellow pepper, deseeded and sliced thinly 3 cloves garlic, crushed 3 tsp chipotle paste 800g tinned tomatoes 300g sweet potato chunks 4 eggs

METHOD: 1. Heat the oil in a large shallow pan, add the onion and peppers and cook for 5-8 minutes until softened. Stir in the garlic and chipotle paste and cook, stirring, for another minute. Add the tomatoes, breaking up any whole or larger bits and simmer gently for 10 minutes until slightly thickened and reduced. Stir in the potatoes and cook for another 3-4 minutes until it is piping hot. Season with salt and pepper.

2. Make 4 small wells in the sauce. Carefully crack an egg into a ramekin or small cup and add to the hole.

Repeat with the other eggs. Cover, keep the heat on low and leave to cook for 5-6 minutes until the white has just set and the yolk is still runny. Serve scattered with parsley leaves and yogurt alongside.

To serve; handful torn parsley leaves 4 tbsp thick natural yogurt (optional) Gluten Free (check your chipotle paste)

SWEET POTATO CHUNKS RECIPE BOOK

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Vegetarian

Jerk Chicken with Sweet Potato and Peas Hot and spicy Jerk flavours go particularly well with sweet potatoes. This recipe will be noticed and help get punters through the door.

Serves 4 Prep time 10 minutes plus marinading time Cook time 1 hr 15 minutes

INGREDIENTS: 1kg chicken thighs and drums 800g sweet potatoes chunks 4 spring onions, cut in 5cm lengths 1 tbsp vegetable oil 200g frozen peas For the marinade; 1 tbsp vegetable oil 1-2 Scotch bonnet chillies or other chillies 1 small onion, roughly chopped 2 cloves garlic, peeled Juice 1 lime 2 tbsp soy sauce 2 tsp brown sugar 1/2 tsp ground allspice 1 tsp dried thyme

SWEET POTATO CHUNKS RECIPE BOOK

METHOD: 1. To make the marinade; blitz all the ingredients in a mini processor, keep switching it off and pushing the ingredients down until you have a thick paste. Make slashes through the skin of the chicken and spread the marinade all over. Set aside for at least 20 minutes or cover and refrigerate overnight.

2. Preheat the oven, 180C/160C fan/gas mark 4. Roast the chicken for 30-40 minutes until the juices run clear when the chicken is pierced with a skewer.

3. Toss the potatoes and spring onions with the oil and some salt and pepper and roast on a tray alongside the chicken for 30 minutes, turning occasionally until beginning to char.

4. Bring a small pan of water to the boil, add the peas and cook for 2-3 minutes, drain and toss in with the roasted potatoes. Serve the chicken with a pile of potato and peas.

Gluten Free

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Sweet Potato and Chicken Satay Curry Rich and creamy, this recipe will delight customers and is a fabulously quick satay to prepare.

Serves 4 Prep time 5 minutes Cook time 17 minutes

INGREDIENTS: 1 tbsp vegetable oil 600g skinless chicken breast, cut into chunks 1 onion, sliced 4 tbsp Thai curry paste (red or green) 400ml coconut milk 350g sweet potato chunks 100g sugar snap peas, halved 100g peanut butter cooked rice, torn coriander leaves and lime wedges to serve

SWEET POTATO CHUNKS RECIPE BOOK

METHOD: 1. Bring a pan of water to the boil, add the rice and cook according to the pack instructions.

2. Heat the oil in a frying pan, add the chicken pieces and cook for 5 minutes, turning regularly until brown all over. Add the onion and stir fry for another 5 minutes until softened.

3. Stir in the Thai paste and cook for a minute before adding the coconut milk. Bring to the boil and simmer for 5 minutes. Add the sweet potato and peas and cook for around 2 minutes until the potato is hot.

4. Stir in the peanut butter and season to taste. Serve the satay with the rice alongside, scattered with coriander and a lime wedge.

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Creamy Chicken Pie A twist on a classic chicken pie. Adding the sweet potato topping makes this a really delicious comfort food, particularly in the winter months.

Serves 4 Prep time 10 minutes Cook time 45 minutes

INGREDIENTS: 1 tbsp olive oil 600g skinless, chicken breast cut into chunks 2 large leeks, sliced 2 cloves garlic, sliced 400ml hot chicken stock 1 bay leaf 200ml double cream 1 tsp lemon zest 800g sweet potatoes, drained 2 tsp lemon thyme or thyme leaves salt and pepper

SWEET POTATO CHUNKS RECIPE BOOK

METHOD: 1. Heat the oil in a frying pan and cook the chicken pieces for 5 minutes until browned all over. Remove from the pan leaving as much oil as possible in the pan. Add the leeks and cook for 5 minutes until softened, stir in the garlic and cook for another minute. Return the chicken and any juice to the pan with the stock and bay leaf bring up to the boil.

Simmer for 5 minutes to reduce the liquid a little.

Remove from the heat, stir in the cream with the lemon zest and season with salt and pepper. Divide between 4 pie dishes.

2. Preheat the oven to fan 180C/200C/gas mark 6.

Mash the potatoes with the thyme and some salt and pepper and top the pies, running a fork over the top to fluff up the mash. Bake for 30 minutes until bubbling and just crispy on top.

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Try Aviko’s Chilled Sweet Potato Chunks.

Scan the QR code to request your free sample or visit:

www.avikosweetlife.com @AvikoUK