5 Ways to enjoy Sweet Potato

Baked Sweet Potatoes

These Baked Sweet Potatoes are the perfect side for any meal and only 0.5 bites per serving!

What you’ll need:

2x 100g Sweet potato | 60g Philadelphia extra light | 2 Lean Rashers, reduced salt (grilled and chopped) | 4 Cherry tomatoes (quartered) | Black pepper to taste | Super crunchy side salad

Method:

Preheat the oven to 200°C. Prick the potatoes and microwave on high for 5 minutes. Transfer to the preheated oven for 15-twenty minutes, until cooked through.

Scoop out the insides of the potatoes with a spoon, mash and bake with the Philadelphia. Stir in the bacon, tomatoes and pepper. Return the filling to the potato shells.

Spicy Sweet Potato Soup

Our Spicy Sweet Potato Soup is a fave among our members, perfect for lunch or as a healthy snack. This recipe serves 4 and it’s only 0.5 bites per serving!

What you’ll need:

spray oil | 1 large onion, chopped | 2 garlic cloves, crushed | 2 large carrots, diced | 1/2 tsp turmeric | 1/4 tsp smoked paprika | a small pinch of chilli flakes | 600g sweet potatoes, peeled and cubed | 900ml hot vegetable stock | 2 tbsp reduced-fat crème fraîche | 2 tsp mixed seeds e.g. pumpkin, sunflower, sesame | salt and freshly ground black pepper

Method: 

Lightly spray a large saucepan with oil and set over a low heat. Cook the onion, garlic and carrots for 10-15 minutes, stirring occasionally, until softened and golden. Stir in the spices and chilli flakes and cook for 1 minute. Add the sweet potato and cook for 2 minutes, stirring. Pour the in the hot stock and bring to the boil. Reduce the heat and simmer gently for 15-20 minutes until all the vegetables are tender. Blitz the soup in batches in a blender or food processor until thick and smooth. Return the soup to the pan and reheat over a low heat. Stir in the crème fraîche and season to taste with salt and pepper. Ladle the hot soup into shallow bowls and serve sprinkled with mixed seeds. Serve with 60g of Porridge Bread…delish!

Sweet Potato and Chickpea Curry

Leave out the meat and enjoy this meatless curry with family or friends. Delicious with some rice. Serves 4 for only 0.5 bites per serving!

What you’ll need:

1 onion (chopped) | 1 garlic clove (crushed) | 1 tin chickpeas (drained) | 1 tin chopped tomatoes | 400g sweet potato (peeled and diced) | 200ml reduced fat coconut milk | 1 tsp cumin | 1 tsp turmeric | 1 tsp garam masala | 1 tsp salt | 200g fresh spinach leaves

Method: 

Heat spray oil over medium heat in a large frying pan. Add in your onions & garlic and stir fry for 4 – 5 minutes. Once the onions begin to soften add in the sweet potato, chickpeas, chopped tomatoes, coconut milk and spices. Bring to a boil then lower the heat and simmer for 15 minutes. Stir in the spinach. Once wilted serve and enjoy!

Chicken Burger with Skinny Sweet Potato Fries

Enjoy a delicious chicken burger with a side of sweet potato fries, filling and GorgeUs! 2 bites per serving, mmm!

What you’ll need:

2 chicken breast | cumin | paprika | ground corriander | pepper | 1 tsp olive oil | 2 wholemeal burger bap | 200g Gorge Us Skinny Sweet Potato Fries | a handful of lettuce | 1 tomato, sliced | half onion, sliced

Method: 

For the chicken burgers, rub olive oil together with seasoning over your chicken breasts. Heat low cal spray oil in a large frying pan, sizzle the chicken for 5 mins on each side or until fully cooked. To cook the Gorge Us Skinny Sweet Potato Fries, preheat the oven to 200 degrees. Sprinkle with smoked paprika and cracked black pepper. Spread fries in a single layer on a baking tray and roast, turning once until crispy. Approx 15- 17 minutes. Add your chicken to a wholemeal burger bap with fresh lettuce leaves, tomatoes and onion. Serve with our Unislim Ketchup.

Sweet Potato Shepherds Pie

Enjoy this hearty & healthy Sweet Potato Shepherds Pie with your friends and family for only 0.5 bites per serving!

What you’ll need:

low cal spray | a pinch of salt & pepper | 2 onions, finely chopped | 2 garlic cloves, chopped | 2 carrots, grated and finely diced | 2 tbsp fresh thyme | 400g extra lean minced beef | 60g red lentils | 100g peas, frozen | 300g turnips, diced | 1 tbsp plain flour | 550 ml beef stock | 100 ml red wine | 600g sweet potatoes, cut into chunks | 100g low fat natural yogurt | 1 tsp nutmeg

Method: 

Heat the low cal spray in a large pan, then cook the onions for 6 mins until starting to turn golden. Add the garlic, carrots and thyme, and cook for 4 mins more. Stir in the mince, breaking it up with the spoon. When it has turned brown, add the lentils, peas and turnips with the flour. Cook for 1-2 mins, then gradually add the stock and red wine. Cover, reduce heat and simmer for 35-40 mins. Meanwhile, boil the potatoes for 15-20 mins in a large pot until tender. Drain and mash with the yogurt, nutmeg and black pepper. Spoon the meat mince and veg into a large ovenproof dish, then spread the potato mixture on top. Cook in the oven for about 20 mins or until golden brown on top.