Looking for something a little different to make mum this mother’s day? What about a Mash Sweet Potato Breakfast Bowl to go with her tea and toast this year for breakfast? Or some tasty Sweet Potato and Cinnamon Bread for morning tea or a tasty Onion shakshuka for lunch?
Mash Sweet Potato Breakfast Bowl
Serves 1
Cooking time: 15 minutes
Nutritious and delicious – perfect for breakfast in bed this Mother’s Day.
200g sweet potato (approximately half a medium sweet potato)
1 tsp salted butter
1 egg
3 stalks broccolini
2 handfuls baby spinach
Chilli flakes, to serve
Method:
1. Peel sweet potatoes and dice into large cubes. Bring a saucepan of water to the boil with a pinch of salt.
2. Add sweet potato and allow to boil for 10 minutes or until soft and cooked through.
3. Meanwhile place broccolini in a microwave safe dish with a dash of water. Cover and microwave on high for 1 minute. Add spinach leaves and return to the microwave to steam for a further 1 minute. Drain and season with salt and pepper.
4. Poach, boil or fry your egg in a pan until cooked to liking.
5. Drain sweet potato and add butter. Mash until smooth and creamy. Season with salt and pepper.
6. Place sweet potato into a bowl and top with greens and egg. Sprinkle with chilli flakes.
Recipe created by Marika Day APD for Australian Sweet Potatoes
Image: Bonnie Coumbe
Styling: Trish Hegarty
Sweet Potato and Cinnamon Bread
Serves 10
Cooking time: 1 hour 15 minutes
Get baking for mum this Mother’s Day. This sweet potato and cinnamon bread is so delicious, and pairs perfectly with a cuppa! The addition of sweet potato also means you can reap the health benefits of this supercharged veg.
1 cup pre-cooked and cooled mashed sweet potato
2 eggs
1 tsp vanilla extract
1/2 cup brown sugar
1/4 cup maple syrup
1/2 cup milk
2 tsp ground cinnamon
1/2 tsp salt
1 cup roughly chopped pecans
1/4 cup melted butter
2 cups self-raising flour
Cinnamon Sugar Topping
1 tbsp caster sugar
1/2 tsp ground cinnamon
Method:
1. Preheat oven to 180°C and grease and line a loaf tin (I’ve used a 21cm x 11cm loaf tin).
2. In a large mixing bowl combine all ingredients except flour and topping ingredients. Mix until well combined.
3. Sift flour into mixing bowl and gently fold flour into mixture until just combined.
4. Pour into loaf tin.
5. Combine caster sugar and cinnamon. Sprinkle on top of loaf.
6. Place into preheated oven and cook for 55-60 minutes or until a skewer inserted comes out clean.
7. Allow to cool before slicing.
Recipe created by Marika Day APD for Australian Sweet Potatoes
Image: Bonnie Coumbe
Styling: Trish Hegarty
Onion shakshuka
Time: 25-30 minutes
Serves: 4
Ingredients:
• 2 medium brown onions, thinly sliced
• 3 garlic cloves, crushed
• 1 red capsicum, finely diced
• 1 tsp sweet smoked paprika
• 1 tbsp harissa dried spice mix
• 800g canned diced tomatoes
• 50g tomato puree
• 4 free range eggs
• 8 green olives
• 180g halloumi
• Olive oil for cooking
• Sea salt to taste
To serve:
• 1 tbsp parsley, roughly chopped
• Toasted crusty bread
Method:
• Sauté the onion and garlic over medium heat in a heavy based fry pan with a drizzle of olive oil.
• Once the onion becomes transparent, add the diced capsicum and continue to sauté for a further couple of minutes, until the capsicum starts to soften.
• Add the spices and stir through.
• Pour in the can of diced tomatoes along with the tomato paste and a good pinch of sea salt. Stir through, place a lid on, slightly ajar, and turn the heat down slightly to simmer for 8-10 minutes or until the sauce has thickened. If the sauce is too thick a little water can be added.
• Once the sauce is thick and rich, make a little well and gently crack an egg into it, repeat the process for all 4 eggs. Add the olives around the eggs and place the lid back on and allow to simmer until the eggs are cooked to your liking.
• While the eggs are cooking warm up another fry pan to medium heat and add a drizzle of olive oil. Slice the halloumi into 4-5mm thick slices and gently fry on each slide until golden brown.
• Serve the shakshuka in its cooking pan with the grilled halloumi placed over the top and a handful of freshly chopped parsley sprinkled over, with toasted crusty bread to the side.
Recipe credit: Recipe created by Bonnie Coumbe for Australian Onions
*This is an old article that has been digitised so our readers have access to our full catalogue.
