Sweet Potato Slaw Recipes

SWEET POTATO SLAW

Steps:

• In a bowl, combine the first 7 ingredients; blend until smooth.
• In large bowl, combine potatoes, apples, pineapples and pecans.
• Add the dressing and toss to coat.
• Cover and refrigerate for at least 1 hour.

SWEET POTATO AND GINGER SLAW TIMES 2

Steps:

• In a large bowl, whisk together the oilive oil, lime juice, sugar, ginger and salt until combined.
• Add the grated sweet potatoes, nuts and scallions; reserve approximately 2 cups of the mixture for day 2 variation and serve the remainder in the lettuce leaf cups.
• Day 2: In a medium size bowl, toss together the reserved sweet potato slaw with the chicken, hoisin sauce and seasame oil; serve over a bed of mixed greens.
• The recipe serves 8, 4 on day 1 and 4 on day 2.

SWEET POTATO FALAFELS WITH COLESLAW

Steps:

• Heat oven to 200C/180C fan/gas 6. Microwave sweet potato whole for 8-10 mins until tender. Leave to cool a little, then peel. Put the potato, cumin, garlic, ground and fresh coriander, lemon juice and flour into a large bowl. Season, then mash until smooth. Using a tablespoon, shape mix and into 20 balls. Put on an oiled baking sheet, bake for around 15 mins until the bases are golden brown, then flip over and bake for 15 mins more until brown all over.
• Meanwhile, stir the vinegar and sugar together in a large bowl until the sugar has dissolved, toss through the onion, carrot and cabbage, then leave to marinate for 15 mins. To serve, toast the pittas, then split. Fill with salad, a dollop of hummus and the falafels.

SWEET POTATO JACKETS WITH POMEGRANATE & CELERIAC SLAW

Steps:

• Heat oven to 200C/180C fan/gas 6. Roast the sweet potatoes for 35-40 mins until a knife slides in easily.
• Meanwhile, pour boiling water over the onion and leave for 5 mins, then rinse under the cold tap and pat dry with kitchen paper. Tip into a bowl and add the celeriac and celery with all but 4 tbsp yogurt along with the remaining slaw ingredients and toss together.
• Cut into the potatoes and gently squeeze to open them. Top with the remaining yogurt, pomegranate and walnuts. Scatter over the coriander. Serve with the slaw.

BAKED SWEET POTATOES WITH LENTILS & RED CABBAGE SLAW

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the sweet potatoes on a baking tray and bake for 40 mins or until soft. Meanwhile, heat the oil in large non-stick saucepan over a medium-high heat. Fry the onion for 3-5 mins or until pale golden brown, stirring constantly, making sure it doesn't burn. Add the garlic, ginger, chilli and spices, and cook for a few secs, stirring constantly.
• Add the lentils to the pan, pour over 400ml water, stir well and bring to the boil. Skim off any foam that rises to surface with a spoon. Add 1 /2 tsp flaked sea salt, the lemon zest and 1 tbsp of the lemon juice, stir well and reduce the heat to low.
• Cover the pan loosely with a lid and leave to simmer gently for 20 mins or until the lentils are tender, stirring occasionally. Add the tomatoes, coriander and remaining 1 tbsp lemon juice, and cook for a further 5 mins, stirring. If the lentils thicken too much, add a splash of water. Season to taste.
• To make the red cabbage slaw, whisk the oil and lemon juice together in a large bowl and season with lots of ground black pepper. Add the cabbage, carrot, spring onions, sultanas and seeds, then toss together well.
• Put the potatoes on two plates, split them and fill with the lentils. Spoon over the yogurt, garnish with coriander and serve with the coleslaw and lemon wedges for squeezing over, if you like.