This Week’s Farmers Market Buys – Part One

Jannine Myers

I am loving the Japanese orange-flesh sweet potatoes right now! If you like sweet potatoes as much as I do, check out these recipes:

The first is a recipe that reminds me of winter-time meals back home. You’ve probably all tasted or heard of Shepherd’s Pie or Cottage Pie, but if you haven’t it’s a popular dish in New Zealand (though traditionally from northern England), that’s made with ground beef and topped with mashed potato. The recipe I used is one that replaces the potato with sweet potato, and it’s really good! I actually made these for my 11-year old because she’s kind of a picky eater, but my older daughter and I love them too.

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Ingredients

  • Sweet potato – 2 large, sliced
  • Almond milk 3–4 tablespoons
  • Salt and pepper to taste
  • cheese (e.g. colby, edam, cheddar) 1 cup grated
Pie filling
  • Olive oil 1 tablespoon
  • Onion 1, finely diced
  • Garlic 1 clove, minced
  • Carrot 1, peeled and grated
  • Zucchini 1, grated
  • Ground beef (organic, if possible) 500g
  • Tomato paste 2 tablespoons
  • Tamari soy sauce 1 tablespoon
  • Worcestershire sauce 1 tablespoon
  • mustard (e.g. Dijon or wholegrain) 1 tablespoon
  • Flour 1 tablespoon
  • Beef broth ½ cup

Preheat oven to 190 C/375 F. Bring a medium pot of salted water to the boil.

  1. Cook sweet potato in pot of boiling water for 12–15 minutes, until very soft. Drain and mash with butter and milk until smooth. Season with salt and pepper.
  2. While sweet potatoes are cooking, heat oil in a large fry-pan on medium heat. Saute onion, garlic, carrot and zucchini for about 3–4 minutes. Add beef and cook for a further 3–4 minutes until brown, breaking up with a wooden spoon (drain fat before continuing with remaining ingredients). Add tomato paste, soy sauce, worcestershire sauce and mustard, stir until combined. Sprinkle over flour, stir to combine and cook for 1–2 minutes then add beef broth, stir and simmer for 5–7 minutes until sauce has thickened. Season with salt and pepper.
  3. Fill four individual ramekins (to 2/3 full) with pie filling. Top with sweet potato mash and sprinkle with cheese. Bake for 10 to 15 minutes, then let it cool slightly before serving. Serve with a side of fresh greens.

[Recipe from Nadia Lim]

The second recipe is one that is currently my favourite post-run breakfast meal! Seriously, if you have not tried eating sweet potatoes this way, you must:

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Just three ingredients are needed for this awesome recipe:

  1. Sweet potatoes (orange-flesh) – 2 or 3 medium/large
  2. Almond butter – 1 tbsp per half sweet potato
  3. Cinnamon – a generous dash

Directions

Preheat oven to 425 F. Gently scrub and clean the sweet potatoes, then pierce the tops of them with a fork before laying them on a foil-lined baking tray. Bake for at least 45 minutes.

[Tip: I bake the sweet potatoes the night before]

In the morning, when you’re ready to eat, take half of one of the sweet potatoes (keep the rest stored in an air-tight container in the fridge), and warm it up in the microwave for about 45 seconds. Spread about a tbsp of almond butter over the warm sweet potato, and sprinkle with cinnamon. So delicious!!! {And don’t take the skin off, it’s packed with nutrients!)

I know I’ve mentioned in previous posts why sweet potatoes are a great food for runners, but here’s a good visual reminder:

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 Hope you enjoy these recipes as much as I do!

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