All posts tagged: sweet potatoes

Sweet Potato and Fig Tart

This delicious tart is a light dish to be served with a speedy green salad. Just perfect for summer! Serve  6 Ingredients For the pastry: 150g white spelt flour, plus extra for dusting 1/2 teaspoon fine sea salt 75g organic unsalted butter, plus extra for greasing 30g walnuts, bashed to a fine crumb For the filling: 4 large eggs 100ml milk 150g crème fraiche 1 teaspoon Dijon mustard 2 small sweet potatoes (approx 300-400g weight) 3 small, ripe figs 100g Comté cheese, grated 4-5 sprigs fresh thyme 3/4 tsp sea salt and freshly ground black pepper  Directions To make the pastry: Place the walnuts and half the flour in a food processor and blitz until fine. Add the processed mixture to a bowl with the flour and salt. Rub in the butter until you achieve a breadcrumb texture (or blend in a food processor). Add enough cold water to make the mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes. Roll out the pastry on a lightly floured …

Three potato papillotes with blue cheese

Ingredients 2-3 (about 500g) long, slim sweet potatoes 1 large (about 200g) white-skinned potato 1 large (about 200g) red-skinned potato 75g butter in 1cm cubes 6 sprigs fresh thyme, rosemary or savoury Salt and pepper 150g mascarpone 75g Cotswold Blue or Blue Vinney or other blue cheese 4x36cm squaresof greaseproof paper or aluminium foil, or 4 medium oven bags Directions Step 1) Wash and paper-dry the potatoes. Slice the sweet potatoes very thinly crossways. Cut the other potatoes in half lengthways, then slice very thinly crossways. Keep the varieties separate. Step 2) Take one papillote and rub its centre with a little butter. On it place three rows of slightly stacked potatoes: sweet, white- then red-skinned. Dot with butter. Scatter over whole or chopped herbs, reserving 4 sprigs. Season. Gather up one papillote edge. Roll, twist and crimp the sides together to form a semi-circular purse shape; use heatproof clips or wooden pegs, if necessary. Do not puncture the paper. Repeat for the other 3 parcels and set in a steamer. Step 3) Cook for 30-35 minutes, if …