2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Sweet potatoes or sweet potatoes do not differ much from ordinary ones in the way they are prepared. Sweet potatoes are a type of sweet potato. However, it is not a real potato and belongs to a separate species.
The large and tasty sweet potato root originates from the tropics of America. There are many types of sweet potatoes, but two of them are the most common - the light sweet potato and the dark sweet potato called yams.
When choosing sweet potatoes for cooking, make sure their skin is hard as a leaf and the edges are pointed. They spoil much easier than potatoes. To keep for seven to ten days, they should be stored in a dry, dark and cool place.
There are many recipes with sweet potatoes. Their unique taste allows diverse use. Everything prepared with them becomes an irresistible culinary temptation.
Pasta with sweet potatoes
Necessary products: 500 g sweet potatoes, 2 tbsp. butter, 2 cloves old garlic, 1 red pepper, 250 g tomatoes, 1/2 tsp. water, 2 tbsp. fresh parsley, 1 tbsp. tarragon, 1 tbsp. lemon juice, 1 tsp. salt, 150 g goat cheese, 400 g spaghetti
Method of preparation: Boil the paste as indicated on the package. During this time, fry 1 tbsp in a separate bowl. garlic oil. Fry for 3-4 minutes. Add the sweet potatoes, peppers and tomatoes. Pour water and cook for about 5-7 minutes, stirring occasionally.
The paste is boiled and drained, leaving 1/2 of the amount of water in the pot. The rest is also preserved. Return the paste and add the vegetable mixture, 1 tbsp. butter and spices.
2 tbsp. of the water return to the paste. The amount can vary depending on the desired density of the sauce. The pasta is served with shredded cheese on top.
Meatballs with sweet potatoes
Necessary products: 200 g sweet potatoes, grated in bulk, 100 g quinoa, 2 tbsp. olive oil, 1 onion, finely chopped, 1 clove garlic, finely chopped, 2 eggs, 2 tbsp. oatmeal, 2 tbsp. chickpea flour, 120 g mozzarella, cut into small cubes, 1 stalk of fresh basil, finely chopped, 1 stalk of fresh thyme, finely chopped, salt, freshly ground pepper to taste, frying fat, lettuce, sprouts for garnish
Method of preparation: Boil the quinoa in 250 ml of water until the water is absorbed, about 15-18 minutes. Remove and cool.
Heat the olive oil in a deep frying pan. Saute the onion and garlic for 3-4 minutes, then add the grated sweet potato. Season with salt and pepper. Fry for 3-4 minutes, stirring occasionally.
Beat the eggs and mix with the oats, mozzarella, basil and thyme. Mix well and add the quinoa and the mixture with the sweet potato. Season, if necessary, and add flour to the mixture.
The products are well mixed. If the resulting dough is crumbly, add more oatmeal or flour. From the resulting loose mixture, balls are formed, which are pressed with the palms so that they do not fall apart. About 12 balls should be formed.
Heat fat in a pan. Fry the meatballs for 3-4 minutes on each side. They turn carefully so as not to fall apart. When removed from the pan, place on kitchen paper to drain the fat. Serve hot with a garnish of your choice.
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