This post* celebrates one of my all-time favourite ingredients – the good ol’ Sweet Potato. And as today kick starts International Sweet Potato Week (yes that’s a thing!) this post could not have come at a better time.

*In unpaid partnership with American Sweet Potato however I was kindly sent a whole bunch of American sweet potato goodies, including the equipment seen in the photos below and challenged to utilise the sweet potato and make it the star of the dish.

Sweet Potatoes are not only deeeelicious, and good for you – packed with vitamins A & E, rich in fibre and antioxidants but they are also super versatile – and I put that to the test in today’s challenge.

Creating three different dishes, in fact, three different courses all hero-ing that sweet pot bad boy. With a quick and simple, two-ingredient sweet potato flatbread topped with homemade caramelized onion chutney, feta and rocket for a sweet yet peppery kick to start. A hearty sweet potato spiced gyoza floating in a fragrant coconut, lemongrass and ginger Thai-inspired broth for main and finished with a cinnamon sweet potato ‘pie’ ice-cream with a healthy glug of amaretto with a sticky sweet potato caramel and pecan brittle to finish, paying homage to those all-important American ties.

So, if you have an influx of pots in your cupboard or you just like to hoard them into your diet like I do – this post is for. Get stuck in and enjoy all the benefits that they have to offer and if you fancy some more sweet potato recipes have a look here. 

Starter: Two Ingredient, Sweet Potato Flatbread with Caramelized Onion Chutney, Feta and Rocket

Makes – 6 Flatbreads. Time to Make – > 30mins.

1 Large Sweet Potato, Peeled and Cubed
240g Flour (I use an all-purpose Gluten-Free but works with any variety)

Onion Chutney

Place your cubed sweet potatoes into a pan and bring to the boil. Cook for 7-10 minutes until soft.

Drain and place in a blender or mash until at a smooth ‘mash’ consistency. Add a little water if needed.

Add the flour and mix together vigorously until combined. If the mixture feels wet, add a little flour a bit at a time, if it feels too dry, add a little water a bit at a time until you get a workable dough.

Flour your surface and hands, split your dough into six balls and then roll each dough ball out, so it’s around 1/4-inch thick.

Heat a large non-stick skillet over a med-low heat and cook each flatbread for 2-3 minutes on each side.

Top with a homemade or store-bought onion chutney, small chunks of feta and a handful of rocket.

main: spiced sweet potato gyoza in a coconut, lemongrass and ginger broth

Makes – 2 portions. Time to make – 1.5 -2hrs.

Gluten Free Gyoza:

1 Medium Sweet Potato, Peeled and Cubed
1/4tsp Curry Paste
1/4tsp Chilli Powder
60g Rice Flour
120g All Purpose Flour
1./2tsp Xanthan Gum
125ml Boiling Water

Coconut, Lemongrass and Ginger Broth:
1tbsp Coconut Oil
2tbsp Fresh Ginger, Grated
2 Stalks Lemon Grass, Bashed
1tsp Red Curry Paste
150ml Vegetable Stock
400ml Coconut Milk
50g Wild Mushrooms
1 Bulb Bok Choi
1 Onion
1 Clove of Garlic, Minced
1tbsp Honey
1 Lime
Bunch of Fresh Coriander
1/2 Pomegranate


Place your cubed sweet potatoes into a pan and bring to the boil. Cook for 7-10 minutes until soft.

Drain and place in a blender or mash until at a smooth ‘mash’ consistency. Add a little water if needed.

Mix in the chilli powder and curry paste and season to your liking. Leave to cool.

To make your gyoza, mix together both flours, salt and xanathan gum. Add the water and mix vigorously until the mixture comes together.

Cover in cling film – allow to cool, then knead slightly to form the dough together.

Break the dough into pieces, roll into rounds of 3inch – place a tsp of filling in the centre, using water on your finger, lightly moisten the outside and close the wrapper together ensuring it’s tightly sealed. Gently indent with a fork.

Once they are all made, heat a shallow pan with 1tsp coconut oil and fry each side for 2-3 minutes or until browned. Once both sides of all your gyoza’s are browned – pour in 100ml of hot water and cover the pan to allow them to steam. Remove from the pan and keep to the side.

Heat the coconut oil in a large pan over a medium heat, add the onion and saute for 3-4 minutes, then add your garlic and ginger and stir and cook for 1-2 minutes. Add in your lemongrass stalks and curry paste and cook for a further minute.

Slowly pour in your vegetable stock, stirring continually. Add in your honey and let simmer away for around 10 minutes.

Stir in your coconut milk then add your mushrooms and cook until soft. Finish by adding in your bok choi, and a good handful of coriander leaves.

Serve with your sweet potato gyoza’s,  wedges of lime and pomegranate jewels.


dessert: sweet potato & Amaretto ice-cream, sweet potato caramel and a pecan brittle

Makes: 1 tub of Ice-cream. Time to make – > 24 hrs.

Sweet Potato Ice-Cream:
2 Large Sweet Potatoes, Peeled and. Cubed (or 250g of mash leftover from the Caramel)
250ml Milk
250ml Heavy Cream
4 Egg Yolks
85g Light Brown sugar
1tsp Cinnamon
1tsp Ginger
1 shot of Amaretto

Sweet Potato Caramel:
6 Medium Sweet Potatoes, Peeled and Cubed

Pecan Brittle:
A handful of Pecans, Chopped
A handful of Walnuts, Chopped
350grams of Sugar
350mls Water

Sweet Potato Caramel – bake your cubed sweet potato in a dish, covered with foil in an oven 250c/gas mark 7/425 f, for 1 hour. Remove the foil and bake for another 15 mins.

Add a splash of water and scrap up any stuck bits. Place the mixture into a strainer, lined with a cheese cloth over a clean saucepan and leave to cool.

Once cool – wring and squeeze out as much liquid as possible. (Save the leftover sweet potato mash to eat or use in your ice-cream).

Simmer your strained liquid in a saucepan on a medium heat until it starts to thicken and reduce into a caramel – this will take around 15-20mins. Add in some cubed butter (1tsp max), if desired for a silky texture.

Sweet Potato Ice-cream: Boil your sweet potato until soft, drain and mash or use leftover mash from your caramel and leave to the side.

In a small saucepan add your milk and cream and bring to the boil on a low heat. As soon as it reaches boiling remove from the heat and set aside.

In a bowl beat together your egg yolks with the sugar, salt and spices. Add your hot milk slowly in a constant stream, whisking constantly to avoid scrambling your eggs. Place into a clean saucepan and stir constantly over a low heat for 5-8 minutes or until it coats the back of a spoon.

Remove from the heat, add in your shot of amaretto and sweet potato puree. Allow to cool for around 1hr, then freeze in an ice-cream machine or place in the freezer overnight until frozen. Remove from the fridge 10mins before serving.

Pecan Brittle: add sugar and water into a saucepan over.a low-med heat stiring occasionally until sugar is disolved.

Place chopped nuts on greaseproof paper or a silicone mat.

Keep an eye on your sugar and watch for the colour to change from clear to a light amber colour.

Pour over your nuts and allow to cool – avoid touching until completely cool. Takes around 20-25 mins. Break into shards.

Serve ice-cream with a drizzle of caramel and brittle.

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