5 delicious dishes and snacks made from sweet potatoes

Vegetarian food can be both healthy and tasty. For many, it can be a struggle to get started without meat in cooking, and it can be difficult to come up with dishes that fill you up enough. We promise you that these dishes both taste fantastic and fill you up. Sweet potatoes taste completely different from regular potatoes.
All recipes are for 4 people.

Baked potatoes with filling

4 sweet potatoes,
½ onion,
50 g fresh baby spinach,
½ can of chickpeas,
2 tbsp olive oil,
400 g fresh campignon cut into fine cubes,
2 tablespoons sour cream,
2 tablespoons cream cheese,
1 tablespoon freshly chopped parsley

Cut the potatoes in half, smear them with oil, sprinkle salt on them and bake them in the oven at 200 degrees for approx. 1 hour. Saute mushrooms and onions well in the pan and roast the chickpeas in another pan. Steam the spinach in a third pan. Mix sour cream and fresh cheese. When the potatoes are done, take them out of the oven and open them. Place spinach at the bottom, followed by mushrooms. Place a layer of sour cream and cheese on top and sprinkle with chickpeas and chopped parsley.

The career
½ cauliflower divided into florets,
4 coarsely diced potatoes
2 onions in boats, 2 cloves of finely chopped garlic
2 tablespoon oil
2 tsp ground coriander
2 teaspoons ground cumin
2-3 tsp garam masala
1 teaspoon chili flakes, salt, pepper
2 chopped tomatoes
1 pinch of sugar
1 can chickpeas (drained and rinsed)
1 dl coconut milk
100 g green beans
½ scallion
Fresh parsley
50 g feta

Pour the potatoes and beans into a pot of salted water. Bring to the boil and let them cook for 3 minutes. Drain the potatoes and beans in a sieve. Pour oil into a hot pan, pour the garlic and onion onto the pan and fry everything for a few minutes without the onions taking colour. Pour the cumin, coriander and garam masala onto the pan and saute for 1 minute. Add chopped tomatoes, chilli flakes, sugar, salt and pepper, cooked beans and potatoes, chickpeas, finely chopped scallions and cauliflower. Mix it all together well in the pan and let it simmer for 10 minutes. Pour in the coconut milk and cook it all through for a few minutes. Season with salt, pepper and chilli flakes, add feta and sprinkle with parsley just before serving.

Fritters
2 large sweet potatoes, salt, paprika, a little oil
Cut the sweet potatoes with the peel into sticks. Pour them into a freezer bag and add spices and oil. Shake it all well. Spread the potatoes on a baking sheet with baking paper and bake them for approx. 35 minutes in a 200 degree oven. If necessary, grill them at the end so that they become more crispy.

Hummus:
250 g canned chickpeas
3 dl olive oil
2 cloves of garlic
½ dl freshly squeezed lemon juice
2 tbsp tamarind
1 tsp. cumin

Blend all the ingredients in a mini chopper until the mixture has the desired consistency.

Guacamole:
2 avocados
½ chopped tomato
½ finely chopped onion
2 cloves of pressed garlic
The juice from half a lemon
1 tbsp. creme fraiche
Salt and pepper

Mash the avocados with a fork and then add the other ingredients.

Crisps

3 large sweet potatoes and flaked salt

Cut the potatoes into very thin slices and spread them on a baking tray lined with baking paper. Bake them in the oven at 200 degrees for approx. 25 minutes, until they are golden and crispy at the edges. Sprinkle with salt and let them cool.

Salad bowl
2 dl white quinoa
3 sweet potatoes (approx. 350 g)
2 tbsp olive oil
Grated rind of 1 organic lemon
1 tsp cumin
1 tbsp chickpeas
1 tablespoon chopped parsley
1 tablespoon sesame seeds

Dressing:
2 tbsp olive oil,
2 tbsp lemon juice,
1 teaspoon liquid honey,
2 tablespoons finely chopped parsley,
2 small diced fresh tomatoes,
Salt and pepper

Heat the oven to 200 degrees. Rinse the quinoa and cook it according to the instructions on the bag. Let it cool down. Bake chickpeas that have been turned in a little oil and sprinkled with salt until they are crispy and golden. Peel the potatoes and cut them into approx. 1 cm wide slices. Toss the slices with oil, salt, lemon zest and cumin. Spread them on a baking sheet with paper and bake them for approx. 20 minutes. Whisk together the dressing and season with salt and pepper. Mix the quinoa with the baked sweet potatoes, lemon strips and sesame seeds, and spread the dressing over the salad. Garnish with roasted chickpeas and parsley before serving.