This week’s we've got some unique and exciting meal ideas that are sure to impress, including three unique and delicious recipes using sweet potatoes!
The purpose of these recipes is to give you some inspiration for the week ahead. We’ve suggested meal ideas based on our produce selection and they can all be enjoyed on their own, or with any protein that suits your appetite.
Sweet Potato Tian
A unique way to cook your sweet potatoes that tastes delicious and is sure to impress!
- 6 Tbsp. unsalted butter, plus more for pan
- 3 garlic cloves, finely grated
- 1 1cm piece ginger, peeled, finely grated
- 1 Tbsp. finely grated orange zest
- ¼ cup fresh orange juice (about 1 orange)
- ¼ cup low-sodium vegetable broth
- ¼ cup light brown sugar
- 2 Tbsp. dark soy sauce
- 1 Tbsp. white miso (optional)
- 1¼ tsp. salt
- 2 tsp. five-spice powder
- ½ tsp. freshly ground black pepper
- 1 Tbsp. thyme leaves, plus more for serving
- 1kg sweet potatoes, unpeeled, sliced into rounds
Place a rack in middle of oven; preheat to 180°. Butter a cast-iron skillet or oval baking dish. Melt 6 Tbsp. butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns (do not burn) and smells nutty, 5–8 minutes.
Remove saucepan from heat and whisk in garlic, ginger, orange zest, orange juice, broth, brown sugar, soy sauce, miso, salt, five-spice powder, pepper, and 1 Tbsp. thyme.
Combine sweet potatoes and brown butter mixture in a large bowl and toss gently until sweet potatoes are thoroughly coated.
Stack sweet potato slices upright on their edges in vertical rows along perimeter of skillet, following the curve of the pan. Arrange more vertical rows of sweet potatoes down centre of skillet to cover entire pan. Be sure to pack sweet potatoes tightly and fill in any gaps with smaller sweet potato slices. Pour any remaining brown butter from bowl over sweet potatoes, then cover skillet tightly with foil.
Bake sweet potatoes until fork-tender, 50–60 minutes. Carefully remove foil and increase oven temperature to 220°. Continue to bake until tops of sweet potatoes are deep golden brown, 30–40 minutes longer.
Scatter more thyme over tian and let cool slightly before serving.
Creamed Potatoes and Spring Onions
The perfect comforting side dish to your favourite protein.
- 900g Potatoes
- 12 spring onions, trimmed, greens thinly sliced
- 2 Tbs. unsalted butter
- 3 Tbs. all-purpose flour
- 1/4 cup dry white wine (optional)
- 3/4 cup heavy cream
- Freshly ground white pepper
Put the potatoes in a medium saucepan; add enough cold water to cover. Add 1 tsp. salt and bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are just tender enough to pierce with a small sharp knife, about 25 minutes. Transfer the potatoes to a plate and let cool completely (do not rinse).
Cut the green portions from the onion bulbs; reserve the greens. Put the onion bulbs in a medium saucepan with 3 cups of cold water and 1/2 tsp. salt. Bring to a boil over medium heat, and then reduce the heat and simmer until the onions are tender when pierced with a knife, 10 to 15 minutes.
Transfer the onions with tongs to a plate, and then boil the cooking liquid until reduced by half (about 1-1/2 cups), about 2 minutes. Pour the onion broth into a liquid measuring cup and cover to keep warm. Reserve two whole onion tops for garnish, and then finely chop enough of the remaining greens to get a generous 1/2 cup.
Return the pot to the stove and melt the butter over medium heat. Add the chopped onion greens and cook, stirring, 2 minutes. Stir in the flour and cook, 1 minute. Add the wine, if using, and cook, stirring, until nearly evaporated, about 20 seconds. Gradually whisk in 1-1/2 cups of the reserved warm onion broth, and cook until the mixture begins to thicken, about 5 minutes. Gradually whisk in the cream. Continue whisking until the mixture simmers, about 3 minutes. Reduce the heat slightly and simmer, stirring constantly, until thick and creamy, about 2 minutes. Season with 1 tsp. salt and 1/4 tsp. white pepper, and remove from the heat.
Position a rack in the centre of the oven and heat to 190°C. Peel the cooled potatoes and cut lengthwise into quarters. Add the potatoes and whole onions to the sauce and toss to coat. Transfer the mixture to a baking dish, and bake until hot, about 30 minutes. Sprinkle the reserved onion greens on top, and serve.
Parmesan Sweet Potato Stacks
These sweet potato stacks are a unique was to use sweet potatoes and are equally delicious.
- 4 medium sweet potatoes
- 1 Tbsp unsalted butter
- 4 to 6 sprigs fresh thyme
- ½ teaspoon salt
- ¾ teaspoon fresh ground black pepper, divided
- ⅛ teaspoon fresh grated nutmeg
- ½ cup grated Parmesan, divided
Preheat the oven to 190 C.
Peel and wash the sweet potatoes, then cut them into slices and place them in a large bowl.
Remove the leaves from the stems of thyme and chop them finely, then set half the thyme aside and place the other half in a small bowl. Add 2 tablespoons of Parmesan and ¼ teaspoon black pepper to the bowl, and set aside.
In a small saucepan, melt the butter. Add the salt, reserved thyme leaves, remaining ½ teaspoon black pepper, and nutmeg, then turn the heat to low and let it simmer for 3 to 4 minutes, for the flavours to come together.
Using a pastry brush, coat each cavity of a muffin tin with the melted butter.
Pour the rest of the butter mixture over the sliced potatoes and toss to make sure they are coated evenly.
Carefully stack the potatoes in the muffin tins to fill each cup about ⅓ full.
Sprinkle half the remaining Parmesan on the stacks, then add potatoes up to another ⅓ (total ⅔ full), and sprinkle the rest of the Parmesan, then add a final layer of potatoes. You want each tin full, with a slight mound in the middle.
Cover the muffin tin with foil, then roast the potatoes for 35 minutes.
After 35 minutes, remove the foil and sprinkle the tops of the potato stacks with the reserved thyme, Parmesan, and black pepper mix, then continue to roast, uncovered, for 15 to 20 minutes, until a paring knife slides in and out of the centre of the stack easily and the top is bubbly and brown.
Roasted Dutch Carrots with Buttery Honey Almonds
Roasted Dutch carrots are the perfect side when entertaining, and taste great too!
- 1 bunches Dutch carrots
- 2 teaspoons olive oil
- 25 grams butter, unsalted
- ¼ cup flaked almonds
- 2 teaspoons honey
- 2 teaspoons whole grain mustard
Pre-heat oven 200°C.
Trim tops from Dutch carrots and clean them thoroughly.
Place in a large baking tray. Toss in olive oil and a sprinkle of salt.
Roast carrots for 20 minutes, or until they are tender.
Remove from the oven and toss through the buttery almond honey sauce and serve immediately.
Buttery Almond Honey Sauce
Towards the end of the carrot roasting time make the butter sauce.
In a frypan melt butter over medium heat. When it starts to foam add flaked almonds. Continue cooking until the almonds have browned.
Stir in honey and whole grain mustard. Continue cooking for a further couple of minutes until the honey and mustard have combined with the butter and almonds.
Sweet Potato and Broccoli Frittata
A simple and easy recipe idea for work and school lunch boxes. Make this sweet potato broccoli frittata for an easy weeknight dinner served with a little salad.
- 500g Sweet Potato, peeled, thinly sliced
- Olive oil spray
- 8 Gippsland Free range eggs
- 1/2 cup (125ml) light thickened cream
- 3/4 cup (90g) grated tasty cheese
- 100g small broccoli florets, blanched
- 2 tablespoons shredded basil
Preheat oven to 200°C/180°C. Lightly grease and line base and sides of a 20 x 30cm rectangular slice pan
Place sweet potato on a lined oven tray. Spray with oil and bake for 15-20 minutes until tender
Beat eggs, cream and half of the cheese together. Layer sweet potato and broccoli over base of pan. Pour over egg mixture. Sprinkle with basil and remaining cheese
Bake for 25-30 minutes until golden and set. Stand for 5 minutes before slicing
Tomato, capsicum and kidney bean braise
This one pot meal is super tasty and freezes well, so that you can make an extra batch to keep on hand.
- 1 teaspoon olive oil
- 1 onion, finely diced
- 4 cloves garlic, sliced
- 2 medium-sized red capsicums, diced
- 1 long red chilli, finely sliced (optional)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons paprika
- 2 x 400g cans chopped tomatoes
- 400g can kidney beans, drained, rinsed
Heat oil in a large heavy-based frying pan over a medium-high heat. Add onion and cook, stirring, for 3-5 minutes or until browned. Add garlic, capsicums, chilli (if using) and spices. Cook, stirring, for 2 minutes. Add tomatoes and cook for 15 minutes.
Add kidney beans, stir to combine and remove from heat.
Baby Cos Salad Vinaigrette
An easy salad to go with your favourite protein meal for a quick weeknight dinner.
- 1/4 cup extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 small clove garlic, crushed
- 3 baby cos lettuce
Combine oil, vinegar, mustard and garlic in a screw-top jar and shake well to combine. Cut each cos lettuce lengthways into 6 wedges. To serve, place cos wedges on a platter and drizzle with vinaigrette.