Sweet Potato Boats & Saffron Cream


Posted by in April's Magazine

hat is your favourite comfort food? You know, the dish you dream of all the way through a long and dreary day? What dish keeps you motivated on a long hike? Keeps you pushing on through the worst of days, knowing that deliciousness is awaiting you on your return home?

It comes very naturally to me to play about in the kitchen but I know the end results can be overwhelming when you guys are only looking for some supper inspiration. This recipe is basically a humble baked sweet potato, but of course you’ll have guessed I had to jazz it up with some interesting textures and flavours. I know. I just can’t help myself.

Share:

Share on TumblrTweet about this on TwitterShare on FacebookShare on LinkedInPin on PinterestShare on Google+Share on StumbleUponShare on RedditDigg thisEmail this to someone

The spicy, crunchy roasted chickpeas are the perfect antidote to the sweet and smooth potato and then there is the saffron cream. Oh my goodness, is it not just the most luxurious, earthy and satisfying delight you could ever drizzle over any dish? Ever. Velvety and fresh, the stuff dreams are made of. Well, my dreams anyway.

Aside from the oven time involved in baking the potatoes, this is a pretty quick dish to throw together. And if you’re particularly ravenous or in a hurry you could totally roast everything in the same tin to save hassle. If you don’t have saffron then turmeric would work as well.

The Humble Baked Sweet Potato 

  • 2 medium Sweet Potatoes
  • 1/2 cup cooked Chickpeas
  • 1/2 tsp Chipotle powder
  • 1/4 tsp Sea Salt
  • 1 tbsp Coconut Oil, melted
  • 2 tbsp Tahini
  • Juice of 1/2 an Orange
  • 1 tsp Miso
  • Pinch of Saffron (about 4 strands)
  • 2-4 tbsp Water (depending on desired consistency)

Preheat the oven to 180c. Mix the saffron and orange juice and set aside to infuse. Pop potatoes into a roasting tin and bake for 40 minutes, or until tender. Meanwhile toss the chickpeas in the oil, chipotle and salt and mix to coat thoroughly, set aside.

Once the potatoes have been roasting for 25 minutes, pour the chickpeas around the bottom of the tin, keep an eye on them and stir frequently to make sure they don’t burn (cooking for about 15 minutes). Add the saffron/orange mix and remaining ingredients to a blender and blitz until smooth, adding water in stages until you reach the level of viscosity your happy with.

To serve, cut the sweet potatoes in half, arrange spinach leaves then pop your chickpeas on top. Finish with as much saffron cream as you desire. 

Leave a Reply

Your email address will not be published. Required fields are marked *