Sweet potato pie baby!

Since the Curious Cat asked so nicely, I will share with you the joys of Sweet Potato Pie.


This is a slighlty confusing dish. Is it sweet? Is it savoury? WHO KNOWS?!


Well actually I do know. It's savoury. 'Tis for the main course. Although it is so sweet that I guess you could technically have it on its own...like for instance if there is some left over and you're too lazy to make lunch...I don't know who would do that.


Anyway I did ask The Americans for the recipe that they used for the infamous Thanksgiving of 2005 but they were rubbish and couldn't find it.


Still the interweb came to my rescue and I discovered that it's not that hard.


Is amazingly simple in fact, why have a never made it before?

You'll be needing:

- Sweet Potatoes

- 1 tsp cinnamon

- 1 tsp nutmeg

- 1/2 tsp paprika

- Mini marshmallows

Then you just put the sweet potato on to boil and mash it up with some butter. Add the spices and mix well. Add a handful of marshmallows and stir them in and then whack it all in a dish and put some more marshmallows on the top.

Stick it in the oven for about 10 minutes until it looks a little something like this:

See?! Super simple!!

Then you just need to serve it up - we went for some lamb chops (which the boyfriend did stuff to with herbs although you'd have to ask him exactly what he did) and some sweetcorn and peas.

I know it does sound a little bit weird but you just have to trust me on this one. Go with me. Put your trust in me.

(Unless you try it and don't like it. In which case I will deny we ever had this conversation.)

Have a good weekend everybody - I'm off to the Manchester for the weekend so I'll be back with pictures and probably boring stories to tell. But don't worry, I'll jazz them up and make them good for you.

Vegetable Bhajis - Jamie Oliver's Ministry of Food

Ingredients (serves 4-6)

2 large carrots

10cm piece of fresh root ginger

2 medium red onions

2-3 fresh red chillies

Large bunch of coriander

2tsps mustard seeds

1 tsp turmeric

1 heaped tsp cumin seeds

2 tsps sea salt

125g self-raising flour

1 litre vegetable oil

Juice of 1 lemon

2 limes

To prepare the bhajis:

- Peel and finely grate or shred the carrots, ginger and red onions and put them in a large bowl (if you have a food processor, this is where it comes in handy!)

- Finely chop the chillies and add to the bowl

- Roughly chop the coriander leaves and stalks and add to the bowl

- Add the mustard seeds, turmeric, cumin seeds and salt to the bowl

- Add the flour and 125ml of cold water and scrunch together well, using your hands, until you have a nice thick mixture.

To cook your bhajis:

- You either need a deep fat fryer or put a large pan on the hob and add the oil. Once the oil is up to temperature (you can test by putting a piece of bread in, when the bread sizzles you're good to go!)

- Using 1tbp of the mixture, press it together tightly and then lower into the hot oil.

- Repeat until you have several on the go.

- Cook for 5 minutes until crispy and golden then remove with a slotted spoon and put them on kitchen paper to drain.

- Sprinkle with salt and lemon

- Continue until all the mixture has been used.

To serve your bhajis:

Cut the limes into wedges and serve them on a big platter or plate with your bhajis.

These are absolutely fantastic and I seriously couldn't believe just how easy they were to make. And you can trust me because I'm totally clueless in the kitchen department. Believe me if I can do it then anyone can do it.

The sense of satisfaction was so great that I don't know that I'll ever buy them again!

(PS - I know the picture is the wrong way round but Blogger doesn't seem to upload it the right way round. After the 5th time of trying I've just given up!)