A Moroccan pastilla is traditionally filled with pigeon and apricots. This colourful vegetarian version uses sweet potato and cinnamon. Serve with roast carrots and buttered kale
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
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Ingredients
750g sweet potatoes, peeled and roughly chopped
1 tbsp olive oil, plus 2 tsp
1 tbsp cumin seeds
1 tsp ground cinnamon
260g young spinach
1 onion, finely chopped
2 garlic cloves, crushed
3 red peppers, deseeded and diced
250g pack precooked brown rice
220g pack fresh filo pastry
100g butter, melted
100g vegetarian feta, crumbled
a large pinch of poppy seeds or sesame seeds
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The pastilla can be prepared the day before baking; cover with clingfilm and chill. When ready to cook, brush with more butter, sprinkle with the seeds and add 10 minutes to the cooking time.
Preheat the oven to 200°C, fan 180°C, gas 6. Toss the sweet potato with 1 tablespoon of oil, the cumin seeds and ½ teaspoon of cinnamon. Season and tip onto a shallow baking tray. Roast for 30-35 minutes until tender and lightly golden. Leave to cool.
Blanch the spinach in boiling water for 1 minute, then drain well. Tip into a colander; press out the liquid using the back of a spoon. Put in a clean tea towel; squeeze out any excess liquid. Leave to cool, then chop. Heat 2 teaspoons of oil in a frying pan and fry the onion for 10 minutes until soft, but not golden. Add the garlic and peppers, and cook for another 6-8 minutes until soft. Stir in the rice, remaining cinnamon and seasoning; remove from the heat and cool.
On a large work surface, lay out 3 of the filo sheets end-to-end lengthways (keep the remaining filo pastry covered by a damp tea towel as you work), overlapping each one by about 10cm; stick them together with the melted butter to create a rectangle, then brush the whole thing generously with more butter. Repeat with 3 more sheets along the top half of the rectangle, positioned so they overhang by 10cm at the top. Butter again, then add 3 more sheets, this time to overlap by 10cm at the bottom half of the rectangle. You will end up with a rectangle that’s triple thickness in the middle, but only 1 sheet thick along the top and bottom. Spoon the pepper mix along the centre of the pastry (where it is triple thickness), leaving 5cm at either end. Add the sweet potato, then the spinach and feta on top. Butter the exposed pastry around the filling.
Starting with the closest edge, lift the pastry over the filling, tucking in the ends; then roll up going away from you, to make a sausage. Starting at one end of the sausage, roll up to make a spiral pastilla. Don’t worry if it splits, simply butter pieces of the excess filo (you should have about 3 sheets remaining) and patch up the holes while you mould it.
Slide a flat baking sheet gently under the pastilla. Butter the top and exposed sides generously, then sprinkle over the poppy seeds. Bake for 45-50 minutes until golden and crisp. Leave to rest for 10 minutes before slicing.
If you see a tuber with orange flesh, it's a sweet potato, regardless of how it's been labeled. When buying sweet potatoes, look for small to medium sized ones that are firm and smooth with no cuts or cracks.
Method. Preheat the oven to 180ºC/350ºF/gas 4. 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).
Sweet potato kheer – A deliciously rich, creamy pudding made from grated sweet potatoes, sugar and milk with a nice flavor of cardamom, saffron and rose water. Sweet potato is called shakarkandi in Hindi and so this recipe is called shakarkandi kheer.
Browning butter packs in tons of flavor, without dulling the sweet potatoes. Slow-roasting the sweet potatoes activates endogenous enzymes that bring out their natural sweetness. A touch of maple syrup, butter, and a bit of chopped thyme are the only embellishments these naturally sweet sweet potatoes need.
They're high in fiber and antioxidants, which protect your body from free radical damage and promote a healthy gut and brain. They're also incredibly rich in beta carotene, which is converted to vitamin A to support good vision and your immune system.
Boil the sweet potatoes in a large stockpot until soft, about 25 minutes; drain. When cool enough to handle, peel the potatoes and transfer them to a large bowl. While the potatoes are still warm, add the butter, cream, agave, cinnamon and salt, and mash until smooth. Sprinkle with the orange zest.
TIPS & TRICKS to Make this Recipe: The main secrets to achieving that incredible crispy texture, is to soak the cut sweet potatoes in cold water for at least 30 minutes. This helps remove the starch from the sweet potatoes so they´re not limp & soggy.
Taxonomy. The sweet potato originates in South America in what is present-day Ecuador. The domestication of sweet potato occurred in either Central or South America. In Central America, domesticated sweet potatoes were present at least 5,000 years ago, with the origin of I.
North Carolina produces more sweet potatoes than any other state in the United States and has been a leader since 1971. [1] In 2021 its production represented 64 percent of total U.S. production. [2] The potatoes are grown primarily in central and eastern North Carolina.
Yams and sweet potatoes differ in flavor and appearance, and they are not related. Sweet potatoes are in the morning glory family, while yams belong to the lily family. Yams aren't as sweet as sweet potatoes, and they are starchier and drier. Their texture and flavor are more similar to potatoes or yuca.
A milky substance on your sliced sweet potato doesn't mean that your spud is rotten or spoiled. The ooze is actually referred to as "sap." It is made up of sugar and starch combined with the moisture found in the vegetable, and it escapes out of the damage made from the knife. The sap really equals the sweetness.
Many people consider sweet potatoes a wonder food. For bodybuilding, it's ideal because it's packed with good carbs, calories, and potassium that your body needs to put on muscle mass. Sweet potatoes taste great with or without anything added to them, and they're super easy to make.
If you're serving your oven baked sweet potatoes as a side dish, pair them with your favorite protein or vegetarian chili. For a topping, stick to butter, Greek yogurt, or sour cream, or try adding a dollop of cilantro lime dressing, tzatziki, chipotle sauce, pesto, guacamole, or a drizzle of tahini sauce.
Sweet potatoes with orange flesh are richest in beta-carotene. Sweet potatoes with purple flesh are richer in anthocyanins. Beta-carotene and anthocyanins are naturally occurring plant “phyto” chemicals that give vegetables their bright colors.
Sweet potatoes in fact, are considered a superfood. They are an excellent source of many key nutrients such as fiber, vitamins A and C, calcium, potassium and manganese. Additionally, they contain antioxidants and are naturally low in sodium.
So if you want a sweet, sweet potato, you have to cook it until it reaches 135–170°F (57–77°C). And you want to keep sweet potatoes in that range for as long as possible. That will maximize how sweet the potatoes taste.
Look for potatoes that are small to medium in size, with smooth, unbruised skin. Avoid any with a white stringy "beard," a sure sign the potato is overmature and probably tough. Though sweet potatoes look hardy, they're actually quite fragile and spoil easily.
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