Versatile Crumbly Sweet Potato
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
directions
- In a pot, cover the sweet potato with water. Bring to a simmer then leave covered for 15-25 minutes, depending on its size: until it's cooked.
- Drain and put in a mixing bowl. Mash.
- In a small pan, heat the 1 1/2 tbsp olive oil. Add the spices and fry for about 3 minutes- just enough to release their flavour.
- Stir the oil mixture into the sweet potato.
- Mix the cheese and eggs into the sweet potato mixture. If necessary, use a mixer.
- Stir in salt and pepper.
- Heat the two teaspoons of olive oil in a large, deep pan (at least 10" wide).
- Pour mixture into pan. Even and flatten it out, then cover for five minutes.
- Stir the mixture around. Even it and flatten again - leave for another two minutes, covered.
- Now keep stirring until it reaches the consistency, texture and colour you desire.
- If you feel like fiddling around a bit,
- you could try baking this. I'm sure it would work but I have no idea how long and at what temperature :(.
- Also, in my first attempt, at step #9 I tried to do this frittata-style and slide it onto a plate, then flip it back into the pan. Did NOT work but you're welcome to try !
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
http://www.recipezaar.com/members/home/258867/IMG_0034.JPG
Me at Christmas , eyeing the mince pies , muaharhar.
I'm sixteen years old and love to cook. Seriosuly , I always bug my mum when she's coming home - " Can I boil an egg ? Do you want me to put on the pasta ? " etc - and I have little tradition where I cook a complete dinner once a fortnight. Thats' generally what I review recipes for as I don't get a chance to cook the rest of the time :(
Since I live in Hong Kong, I don't have access to a lot of the stuff most Recipezaar-ers in the US do , so I spend a lot of time filtering out refrigerated buttermilk biscuits , frozen pie shells, pastry flour and all those instant mixes >< Its' not just that I live in Hong Kong though , my pantry (physically impossible in a two-bedroom flat, but there in mind and spirit) is small.
What I always have in the kitchen : plain flour, self-raising flour, sugar, cocoa, pasta, canned beans, canned tomatoes, fresh tomatoes, garlic, onion, some kind of cheese, low-fat yogurt, low-fat milk, water, frozen berries, muesli.
I guess a love of food is born in as I'm half-Italian. I go to Sicily every summer and its so different from here - there is this ...respect for food. I LOVE IT
The other half of me has an ex-baking grandma ( she stopped after she had no-one to fatten up ) and I think I got a bit of that too , I absolutely ADORE making cakes, cookies,muffins but I hate having them around the house . I mulled over the idea of selling my baked stuff but in the end decided I'd probably get arrested for hawking and no-one would know what I was doing anyway.
My rating system -
***** Perfect. this is for whatever the recipe claims to be, i.e. if a recipe a simple,quick, economic stew I won't give it *** for not being finicky or delicate. These are often foolproof, too :)
**** Almost perfect, but there was something missing.
*** All right . Not a bad recipe, but I didn't like it.
** Not enjoyable, but with some spark or facet with merit.
* Godawful. SORRY !
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
<img src="http://i23.photobucket.com/albums/b399/susied214/CV.jpg" border="0" alt="Photobucket"></a>
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">