SWEET POTATO ROUNDS RECIPE RECIPES

Steps:

• 1. Preheat the oven to 190°C/375°F/gas 5.
  2. Scrub the sweet potato, then slice into thin rounds. Arrange the slices, overlapping, in a large roasting tin.
  3. Bruise the lemongrass, then finely chop the tender parts. Peel and finely chop the ginger and garlic. Finely slice the chilli.
  4. Mix the sesame oil, stock, coconut milk and two-thirds each of the lemongrass, ginger and garlic. Pour over the potatoes, tuck in the lime leaves (or squeeze the juice on top and scatter over the zest) and sprinkle over the chilli.
  5. Roast for 20 to 25 minutes, or until the potatoes are done. About 8 to 10 minutes before the cooking time is up, sit the fish on the potatoes and top with the rest of the lemongrass, ginger and garlic.
  6. When the fish is just cooked, drizzle with soy sauce, if you like. Delicious served with green beans and mangetout.

Steps:

• Preheat the oven to 400 F. Lightly spray 1 large (or 2 medium) baking sheets with avocado oil spray or olive oil spray. You can also line it with parchment paper for easier clean up.
• Peel sweet potatoes and use a mandolin on the third setting (about 1/6 inch) to slice. You can carefully cut with a sharp knife but you’ll find it much harder to get even slices.
• Spread the sweet potatoes onto the prepared baking sheet(s), trying not to overlap them too much.Bake for 10-12 minutes, flipping halfway. They should be starting to crisp on the edges and soft in the middle.
• Meanwhile, finely chop the tomatoes, slice the jalapeños and slice the onion into thin slices.
• Make the guacamole: Mash the avocado using a fork then add in the finely chopped cilantro, lemon and season with salt and pepper.
• Layer the sweet potato nachos with tomatoes and jalapeños.
• Add the onion plus a dollop of dairy-free sour cream, guacamole and some extra cilantro and lime slices!Best served fresh or on the same day.