Ah sweet potatoes – what’s not to love? They’re deliciously sweet, versatile across desserts (sweet potato brownies anyone?) and savoury dishes and so nutritious.
Did you know that over 50% of fibre is contained in the skin of fruits & veggies? Leaving the skin on when you cook sweet potato contributes significantly to your daily fibre target.
Crush garlic gloves and leave to the side for 10min*
Heat a tbsp olive oil in a large saucepan and sauté onion and mushrooms for 5min
Add tomato paste and remaining vegetables and saute for another 5min
Add lentils, herbs, tamari and stock, simmering for a further 5minbefore transferring to a deep pie dish
Meanwhile, boil sweet potato in water and a little salt for taste until cooked through
Strain the cooked sweet potato and mash with butter
Spoon mash over the vegetables and spread carefully with a fork. Sprinkle parmesan over the top & a few extra knobs of butter before baking in the oven at 190°C for 15min
Serve with a rocket and pear salad
Recipe Note
*Leaving crushed or sliced garlic for 10min allows the medicinal properties to become heat resistant, which are otherwise destroyed with cooking
