SWEET POTATO MASH MICROWAVE RECIPES

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SESAME SALMON, PURPLE SPROUTING BROCCOLI & SWEET POTATO ...



Sesame salmon, purple sprouting broccoli & sweet potato ... image

Try this Asian-inspired salmon supper with a nutty sesame dressing, crisp veg and comforting sweet potato mash. It's healthy, low-calorie and rich in omega-3

Provided by Sophie Godwin – Cookery writer

Categories     Dinner, Fish Course, Main course, Supper

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 11

1 ½ tbsp sesame oil
1 tbsp low-salt soy sauce
thumb-sized piece ginger, grated
1 garlic clove, crushed
1 tsp honey
2 sweet potatoes, scrubbed and cut into wedges
1 lime, cut into wedges
2 boneless skinless salmon fillets
250g purple sprouting broccoli
1 tbsp sesame seeds
1 red chilli, thinly sliced (deseeded if you don't like it too hot)

Steps:

  • Heat oven to 200C/180 fan/ gas 6 and line a baking tray with parchment. Mix together 1/2 tbsp sesame oil, the soy, ginger, garlic and honey. Put the sweet potato wedges, skin and all, into a glass bowl with the lime wedges. Cover with cling film and microwave on high for 12-14 mins until completely soft.
  • Meanwhile, spread the broccoli and salmon out on the baking tray. Spoon over the marinade and season. Roast in the oven for 10-12 mins, then sprinkle over the sesame seeds.
  • Remove the lime wedges and roughly mash the sweet potato using a fork. Mix in the remaining sesame oil, the chilli and some seasoning. Divide between plates, along with the salmon and broccoli.

Nutrition Facts : Calories 463 calories, FatContent 22 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 10 grams fiber, ProteinContent 32 grams protein, SodiumContent 1.1 milligram of sodium

SWEET POTATO WITH MARSHMALLOW | VEGETABLE RECIPES | JAMIE ...



Sweet Potato with Marshmallow | Vegetable Recipes | Jamie ... image

This is a fun twist on the traditional Thanksgiving candied yams.

Total Time 55 minutes

Yield 8

Number Of Ingredients 7

50 g pecans
½ teaspoon cinnamon
1 whole nutmeg for grating
6 sweet potatoes
2 tablespoons marmalade
50 g unsalted butter
200 g plain marshmallows

Steps:

    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Toast the pecans in a frying pan until golden, then add the cinnamon and a good grating of nutmeg. Cook for another 30 seconds, then transfer to a chopping board.
    3. Bake or steam the sweet potatoes (doing this in the microwave will be quickest) until cooked through. Transfer to the board with the nuts and scoop out the flesh, discarding the skins.
    4. In a bowl, combine the sweet potato, marmalade and butter, mashing it all together, then season. Spoon into an ovenproof dish and top with the marshmallows (you can halve the amount and it'll still be delicious, if you prefer).
    5. Bake for 25 minutes, or until the marshmallows are golden and puffed up. Cool slightly before serving.

Nutrition Facts : Calories 353 calories, FatContent 10.2 g fat, SaturatedFatContent 3.7 g saturated fat, ProteinContent 3.9 g protein, CarbohydrateContent 65.8 g carbohydrate, SugarContent 31.8 g sugar, SodiumContent 0.2 g salt, FiberContent 4.8 g fibre

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