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Savour the Sweet Potato

Alessandra Felice shares the weird and wonderful ways you can use the orange pot

Sweet potatoes, they’re a beautiful orange colour, deliciously sweet, full of flavour and are a nutritious and versatile ingredient in the kitchen. Think roasted potato wedges drizzled with tahini, or coated in spicy paprika and served with a spicy guacamole. Although, when it comes to the rich orange pots, you also have to think outside of the box. Sweet potatoes are a great substitute for white potatoes in traditional recipes like mashed potatoes or tasty gnocchi coated in a cheesy cashew sauce or herby pesto. With such a fluffy and moist texture when roasted or boiled, they are also perfect to add in sweet treats. They can bring moisture to cakes and brownies just like apple sauce and mashed bananas.

They can also be the base ingredient for a chocolate mousse or frosting.

Just place a large roasted sweet potato in a food processor with a couple of tablespoons of cacao, vanilla extract, a pinch of salt and cinnamon. Next add dates, maple syrup or any sweeter you like and blend until smooth.

Drizzle in some melted coconut oil or cacao butter for a super silky texture and you will have made yourself a perfect treat to eat by the spoonful! If you’re a smoothie lover, they are perfect to add body and fluffiness without using too much fruit. Delicious blended with nut butter or tahini along with cinnamon and mixed spice or with orange for a refreshing taste and coconut for a decadent creamy smoothie.

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About PlantBased

First things first — I hope you’re having an incredible summer. Just because autumn is on the horizon don’t stop enjoying every moment that is left to enjoy the Great British outdoors. There’s something about the later part of summer that makes me want to gather my friends and family around a campfire to enjoy an array of toasted treats and fire roasted foods. Whether it’s at the beach or outside your back door, sitting beneath the stars as another summer day draws to an end can feel euphoric. Before long we will all be wrapped up in winter coats and wishing that we could relive those special summer moments. So to encourage you to set up camp, sing some of your favourite songs, toast some tempeh skewers and dig into some gooey s’mores we’ve a whole collection of recipes dedicated to cooking fireside. In this issue we’ve taken a closer look at the sweet potato and the multiple ways it is used in the kitchen beyond its original potato format. Don’t knock it, until you’ve tried. Trust me. In between all the sweet and indulgent treats (there’s a lot of them), we’ve also delved into the nutritional side of following a plant-based diet in a bid to highlight that the benefits of eating plants isn’t just to enhance the health of the planet — but us too. From an in-depth interview with The Plant Powered Personal Trainer (aka Adam Stansbury), to Food for Thought with Heather Mills and a one-on-one chat with the blogger Laura-Jane Koers about her latest cookbook — we want to transform negative connotations associated with vegan nutrition. Plus, we’ve dedicated this month’s Special Report to vegan pregnancy, whilst our Nutritionist’s Notebook explores the notorious super veg, avocado. Oh, and whilst we are on the topic of superfoods, we’ve put together an ultimate healthy and wholesome grain breakfast guide packed with ancient oat recipes (including chia). Enjoy the issue. And enjoy the last of the warm summer sun.