COOKING SWEET POTATOES IN THE MICROWAVE RECIPES

Steps:

• Heat oven to 350 degrees. Melt 2 tablespoons coconut oil in a small saucepan over low heat or in the microwave. In a large bowl, toss together sweet potatoes, melted coconut oil, salt, spice mix, smoked paprika, cumin, black pepper and thyme.
• Spread the potatoes in an even layer on a large rimmed baking sheet.
• Roast, stirring and flipping the potatoes occasionally, until soft and caramelized, about 1 hour.
• As the potatoes roast, place yogurt in a small bowl. Stir in garlic, a large pinch or two of smoked paprika, and salt and black pepper to taste.
• In a large skillet, add remaining 1 tablespoon of coconut oil over medium-high heat and let it heat up for 20 to 30 seconds. Crack eggs into skillet and season with salt. Cook until the whites have set with crispy edges and the yolks are still runny, about 2 to 3 minutes (or cook the eggs for a few minutes longer for a medium or firm yolk, if you prefer).
• To serve, spoon sweet potatoes onto individual plates and top with yogurt sauce and almonds. Place eggs on top, and sprinkle with paprika and herbs. Serve immediately.

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Scrub the sweet potatoes, pat dry, then rub with a little olive oil and a pinch of sea salt and black pepper. Roast on a baking tray for about 40 minutes, or until cooked through (or prick with a fork and cook in the microwave for 10 to 12 minutes, or until tender).
  3. Finely grate the lemon zest into a small bowl and mix in the yoghurt, turmeric and cumin. Leave at room temperature until needed.
  4. Scrub the carrot, radishes and beetroot, peel the onion and core the apple. In this order, carefully push the carrot, radishes, red onion, apple and beetroot through the grating blade of your food processor, or coarsely grate by hand, then tip into a bowl.
  5. Mix the veg with the lemon juice, 1 tablespoon of extra virgin olive oil and a good pinch of salt and pepper.
  6. A few minutes before your potatoes are ready, toast the seeds in a small frying pan on a medium heat for 2 minutes, or until smelling fantastic. At this point, add 1 tablespoon of maple syrup (if using) and let it bubble until it starts to thicken, then take off the heat. Carefully pour onto a sheet of greaseproof paper, leave to cool and don’t touch!
  7. Cut a cross in the top of your cooked potatoes and gently break them open with a fork, mashing a little of the inside as you go.
  8. Spoon over a good dollop of the spiced yoghurt, followed by the juicy grated salad, and the seeds. Serve with the rocket scattered over.