Gluten and Dairy Free Sweet Potato Fries with Tzatziki

Hello

I love love love sweet potato fries.  The trick to getting them lovely and crisp on the outside and creamy in the middle is to make sure you leave plenty of space between each chip when baking them in the oven.

This recipe is a different twist on chips and dip.  I’ve made a fresh tomato and cucumber salad accompanied by a creamy tzatziki dip made with coconut yoghurt.

Enjoy!

Fx

Gluten and Dairy Free Sweet Potato Fries with Tzatziki

Gluten and Dairy Free Sweet Potato, Rosemary and Bacon Soup

Hello

This soup is definitely the product of Christmas leftovers.  My fridge just seems to be an assortment of odd bits and pieces after cooking the Christmas dinner.

I’ve used the sweet potatoes that I bought too many of and the remainder of bacon I had for covering the turkey when I roasted it to make this soup.  I stuck with the general Christmas theme and used rosemary as the herb.

Turns out leftovers can be made into a pretty tasty lunch.

Enjoy!

Fx

Gluten and Dairy Free Sweet Potato, Rosemary and Bacon Soup

Gluten and Dairy Free Sweet Potato, Rosemary and Bacon Soup

Ingredients

  • 1 onion, diced
  • 1 garlic clove, minced
  • pinch of chilli flakes, optional
  • 4 slices smoked bacon, chopped
  • 1 litre vegetable stock
  • 4 small sweet potatoes, diced
  • 1 teaspoon paprika
  • 2 teaspoons rosemary
  • salt and pepper for seasoning

Method

  1. In a large saucepan cook the chopped bacon in a little olive oil until crispy, set aside
  2. Add in the onion, garlic and chilli and saute for 5 minutes
  3. Add the stock, sweet potatoes, and paprika
  4. Bring to the boil, reduce the heat to low, cover and simmer for 20 minutes
  5. Season with salt and pepper
  6. Blend the soup in a food processor until smooth
  7. Stir in the rosemary
  8. Pour into bowls and top with the bacon

Gluten and Dairy Free Leek & Sweet Potato Soup

leek soup

 

serves / makes 6
10 prep time
20 mins cooking time

Ingredients

  • 1 large onion, diced
  • 2 garlic coves, crushed
  • 1 small red chilli, diced
  • 1 tablespoon olive oil
  • 3 large leeks, sliced
  • 950ml chicken or vegetable stock
  • 3 medium sized sweet potatoes, peeled and cubed
  • 400ml can of coconut milk
  • salt and pepper for seasoning

Method

  1. Place the onion, garlic, chilli and olive oil in a large pan and saute for 5 minutes over a medium heat
  2. Add the leeks and cook for another couple of minutes
  3. Stir in the stock and sweet potatoes
  4. Bring to the boil and simmer for about 12 minutes or until the sweet potatoes are tender
  5. Lower the heat and stir in the coconut milk
  6. Season with salt and pepper
  7. Blend until smooth

Gluten and Dairy Free Baked Sweet Potato Chips

serves / makes 2
30 prep time
30 mins cooking time

Description

I’ve had a few shots at making sweet potato chips and struggled to get them nice and crisp on the outside. Through a bit of research and trial and error I think I’ve found the two main things that stop the chips being crisp. The most important thing is making sure the chips have enough space in between them when baking. This allows the moisture from the sweet potato to evaporate. My other finding is that they seem to crispen up better when they are in the oven on their own. Not sure if either of these factors are fact or not but they worked for me and I got a crispy sweet potato with a creamy inside.

Enjoy!

Fx

Ingredients

  • 4 small sweet potatoes
  • salt and pepper for seasoning
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon oregano

Method

  1. Preheat the oven to 200 oC
  2. Wash the skin of the sweet potatoes but make sure they are really well dried
  3. Cut into even sized chips
  4. Place in a large bowl and toss in the olive oil, seasoning, paprika and oregano until fully coated
  5. Put the chips on a baking sheet with a good bit of space between them
  6. Bake for 15 minutes then turn over the chips and bake for another 15 minutes
  7. Enjoy

Gluten and Dairy Free Baked Sweet Potato Chips

Image Text

I’ve had a few shots at making sweet potato chips and struggled to get them nice and crisp on the outside. Through a bit of research and trial and error I think I’ve found the two main things that stop the chips being crisp. The most important thing is making sure the chips have enough space in between them when baking. This allows the moisture from the sweet potato to evaporate. My other finding is that they seem to crispen up better when they are in the oven on their own. Not sure if either of these factors are fact or not but they worked for me and I got a crispy sweet potato with a creamy inside.

Enjoy!

Fx

Gluten and Dairy Free Baked Sweet Potato Chips Recipe