The sweet potatoes from our garden took months and months to grow and for a while there I had almost given up considering the amount of times I would pick the spinach right next to it wondering what was I doing wrong.
One day when we were on our way to feed the pigs at the family farm, we passed by a woman’s plot who had a long line of spinach, onions and a few more veggie garden basics. We had to stop the car and admire her garden and as we are chatting with her I noticed she had sweet potatoes too. See! Sometimes talking to strangers helps.
So we had a long convo about her planting methods and it turns out I did do something wrong.
Our soil was way too rich since it had manure and it was mixed with our compost heap. This is why there was different sizes and it took a decade and three quarters to come alive. They are now positioned on another section in the garden and I am eagerly anticipating using #organiclife as one of my insta hashtags soon.
I decided to make Sweet Potato Hasselbecks roasted with Rosemary, stuffed with avocado aioli and served with garlicy mushrooms.
- Preheat oven at 180 * C and in a large pot boil as many of your sweet potatoes for 10 minutes or until soft but do not cook through completely.
- Remove from heat and place on a cooling rack and allow to cool.
- Slice the sweet potato sideways ensuring the knife doesn’t go all the way through, at least half way down the vegetable.
- Try and slice as many times with as little space in-between them as possible.
- Drizzle with oil and season with salt, black pepper then stuff your favourite herbs in-between the lines, I used rosemary from our garden,
- Roast in the oven for 20 minutes until golden.