Category: sweet potato

Categories
bbq beef sweet potato

baked sweet potato with slow cooker bbq beef

Sometimes all you want is stodge. Stodge with sticky sweet tender meat. Slow cooker BBQ beef is a great crowd-pleaser, and you barely need to do anything bar dumping into your slow cooker.

This slow cooker BBQ beef recipe is sweet, sticky and tangy: just the way it should be. By using brisket it naturally forms those strands that are so juicy to eat.

This would work great with a regular jacket potato, but a sweet potato gives it another flavour that’s so interesting. I choose here to roast the sweet potato with cumin which I think gives an earthy smokiness, but experiment with other seeds you have such as fennel or coriander seed. This is also a dinner that scales up or down really well. Served here with a sticky sweet potato and lashings of sour cream, this is a very satisfying dinner that is ready with hardly any effort.

Made too much beef? Not a problem. It freezes brilliantly, and could make a decent filling for an epic sandwich, mix with mushrooms for a super pie, or serve with fresh chilli and tortillas to liven things up.

I used brisket because I love it, here’s some more of my favourite brisket recipes:

Cholent – this Jewish standby is a huge hit in our house

Spicy, meaty feijoada

Worcestershire brisket

Salt beef bagels

Print

baked sweet potato with slow cooker bbq beef

Course Main Dish
Cuisine American
Author Gary @ BigSpud

Ingredients

  • 1 kg beef brisket

For the sauce

  • 100 ml tomato ketchup
  • 50 g brown sugar
  • 4 tablespoons balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon chilli powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 50 ml water

For the rub

  • 1 tablespoon smoked parika
  • 1/2 teaspoon chilli powder
  • 1 tablespoon ground cumin
  • 1 tablespoon brown sugar
  • 1 tablespoon Maldon sea salt

To finish

  • 4 spring onions sliced
  • 4 sweet potatoes
  • 1 tablespoon cumin seeds
  • sour cream
  • Lime wedges
  • coriander leaves

Instructions

  • For the sauce, mix all the ingredients together and put into your slow cooker. Put on low.
  • Mix the rub ingredients together and rub into the beef. Put this in the slow cooker with the sauce. Leave for 10 - 12 hours until a fork goes in with no resistance. Shred with forks and add the spring onions. Keep warm until needed.
  • Preheat the oven to 170C. Rub a little oil over the sweet potatoes, then sprinkle with salt and the cumin seeds. Pop in the oven and cook for 45 minutes - 1 hour until tender.
  • Split the potato, add the beef and top with sour cream, lime and coriander.
Categories
burger food lettuce sweet potato turkey

turkey burger bowls with sweet potato fries and roasted tomato salad

Looking for a healthier alternative to a hamburger and fries? Try turkey burger bowls with sweet potato fries!

It will come as no surprise that over 70% of us resolve to be healthier in the new year, but research from Sainsbury’s reveals that in fact two thirds of us will spend almost a full day more (22 hours) watching TV in January and 1/3 of us end up eating more comfort foods in January than any other month. Great for crushing those box-sets, bad for keeping to your resolutions.

In an attempt to try and get a balance between satisfying foods and weight-concious, Sainsbury’s asked me to come up with a recipe that strikes a balance. Others have swapped beef for lentils, spaghetti for courgetti, and using avocado in a chocolate mousse. It’s called “ComFit foods”, classic comfort foods with a healthy twist.

I love a burger, but it’s not a healthy treat. So I looked at it and picked it apart so it was still recognisable and importantly good to eat. So here I’ve used turkey a naturally lean meat. I’ve added seeds for a good boost of nutrients, and crucially the bun is gone. So you don’t miss having fries I’ve also included quick oven-baked sweet potato fries.

So if you’re craving a burger but want to skip some of the guilt, try these turkey burger bowls!

Find some more ComFit recipes here

Enter your email address I'll let you know when there's something new.
Print

turkey burger bowls with sweet potato fries and roasted tomato salad

Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author Gary @ BigSpud

Ingredients

For the patties

  • 750 g turkey mince
  • 2 cream crackers
  • 1 tablespoon mixed seeds
  • 1 egg beaten
  • 1 teaspoon English mustard
  • 1 teaspoon honey

For the salad

  • 4 sweet potatoes
  • 300 g cherry tomatoes
  • 1 iceberg lettuce

For the sauce

  • 75 g natural yoghurt
  • 30 g tomato ketchup
  • 1 teaspoon burger mustard

Instructions

  • Preheat the oven to 210c. Wash the sweet potatoes, cut into wedges and put on to a baking tray. Put the tomatoes on a separate baking tray lined with greaseproof paper. Season tomatoes and sweet potatoes with salt and pepper, give each a drizzle of olive oil and pop in the oven. They will cook in about 30 minutes.
  • For the sauce, mix all the ingredients and put to one side until needed.
  • In a bowl crush the crackers and seeds together until no large bits of cracker remain. Add the turkey, mustard and honey with a dash of salt and pepper and mix thoroughly to combine. Form into four burger patty shapes.
  • In a large frying pan, add a little oil and use a piece of kitchen towel to wipe it around the pan so there is a thin coating. Fry the burgers for around 9 - 12 minutes, flipping every minute until cooked through.
  • Meanwhile shred the lettuce and use it to line four bowls. Add the tomatoes and potatoes from the oven, top with a burger and serve the dressing on the side.
Categories
beef carrots peas potatoes sweet potato

cottage pie with vegetable mash topping

I’ve been trying out Sainsbury’s ‘Feed Your Family for £50’ meal planner lately, and this recipe is a real crowd-pleaser: tasty mince with piles of mashy veg on top.

Have you tried any of the recipes or the whole Meal Plan? If so let Sainsbury’s know. Very soon they’ll be giving you the chance to win a £50 meal plan and put it to the test, feeding your family for a week, see the Sainsbury’s site and follow them on Facebook and Twitter for details.

Cottage pie with vegetable mash topping (serves 4):

1 onion, peeled & finely chopped

350g lean beef steak mince

400g sweet potatoes, peeled & cut into 4cm chunks

300g carrots, peeled & chopped

300g potatoes, peeled & cut into 4cm chunks

30g Butterlicious spread

380g Basics frozen British Garden peas

2 tablespoons olive oil

1 clove garlic, peeled & finely chopped

1 tablespoon tomato purée

1 teaspoon dried mixed herbs

200ml beef stock (1/2 stock cube)

  1. Heat the oil in a pan and fry the onion for 5-10 minutes, until soft, adding in the garlic for the last minute. Turn the heat up to medium/high, add the mince and cook for 5 minutes. Stir through the tomato purée and mixed herbs, then pour in the stock. Bring to the boil, then simmer for 15 minutes, until thickened. Add the peas at the last minute.
  2. Preheat the oven to 200ºC/180ºC fan/gas 6. Cook the sweet potatoes, potatoes and carrots in a pan of boiling water for 10 minutes, until soft. Drain and mash with the Butterlicious.
  3. Spoon the mince mixture into a 1.5 litre-baking dish and top with the mash. Bake in the oven for 20 minutes until the top is crispy and browned.
Categories
eating out food pork sweet potato

pork chop with fennel slaw and sweet potato fries

From The Crooked Knife – juicy, aniseedy and sweet.

Exit mobile version