Stewed Pork Hocks with Sweet Potato (Mazondo)
If delicacies could walk… or rather, trot. Few cuts of meat are as humble yet deeply flavorful as pork hocks. Known for their tough skin, bone, and rich connective tissue, pork hocks have long been transformed by cultures that understand the value of slow cooking. In the American South, ham hocks brought deep, smoky flavor to pots of collard greens and beans, a survival food turned soulful cuisine. In Zimbabwe, they take on a new identity as mazondo, pig’s feet or ankles, revered as a delicacy. Often served in bars, homesteads, and special gatherings, mazondo is slow-cooked with onions, chilies, tomatoes, and spices until it’s meltingly tender.
In this recipe, I brought that tradition into the stew pot, giving the hocks a good sear to lock in flavor, then letting them braise low and slow with bold aromatics, rich seasoning, and an unexpected but powerful addition: sweet potato. While in Zimbabwe sweet potatoes (mbambaira) are typically enjoyed boiled or roasted as a standalone snack or side, they have an untapped potential when added to stews. Here, the sweet potato doesn’t just add subtle, earthy sweetness — it also brings nutrition and natural starch that gently thickens the broth as it cooks down, tying everything together in a rich, velvety texture.
Before cooking, I soak the hocks in red wine vinegar. This isn’t just for cleaning and tenderizing, but also to cut through the richness and add a subtle tang that balances the stew. It's a simple step, but it makes all the difference when working with fatty, collagen-rich cuts.
Prep and Cooking Tips for Mazondo
1. Soaking = Better Flavor and Cleaner Broth
Soaking pork hocks in vinegar and water helps clean the meat, neutralize strong odors, and tenderize it slightly. Rinse well after soaking to avoid excess acidity in the stew.
2. Sear for Maximum Flavor
Don’t skip the browning step, it adds deep, caramelized flavor that builds the base of your stew. Let the hocks sear undisturbed for a few minutes per side to get a good crust.
3. Low and Slow is Key
This stew rewards patience. Keep the heat low and let the hocks simmer gently for 2.5 to 3 hours. Rushing will result in chewy meat and thin broth.
4. Sweet Potato Choices Matter
Use a firm, orange-fleshed sweet potato or yam that holds up to long cooking. Softer varieties may break down too much, though that can also be desirable for thickening.
5. Customize the Heat
Adjust the chili to your preference. For mild stew, remove seeds from the chili or use a milder pepper. For more heat, add fresh chili near the end of cooking or include crushed chili flakes.
6. Make it Ahead
Like most stews, this tastes even better the next day. The flavors deepen and the texture improves after resting. Store in the fridge overnight and reheat gently.
7. Serving Suggestions
Traditionally served with sadza in Zimbabwe, but it's also excellent with rice, mashed potatoes, or crusty bread to soak up the broth. Try pairing it with sautéed greens for a full meal.
8. Skim the Fat (or Don’t)
Pork hocks release a good amount of fat. You can skim some off the top during or after cooking, or stir it back in for maximum richness, up to you.
9. Broth Boost
If you have homemade broth, use it! It gives the stew more body and complexity than water and bouillon alone.
10. Leftover Ideas
Leftover stew can be shredded and used in tacos, wraps, or even spooned over pap/sadza for a quick second-day meal.
With each spoonful, you're tasting tradition, technique, and transformation. The vinegar, the hocks, the sweet potato, each element speaks to how simple ingredients, handled with care and patience, can deliver deeply rooted, unforgettable flavor.
Stewed Pork Hocks with Sweet Potato (Mazondo)
Discover a rich, slow-cooked Pork Hock Stew (Mazondo) with sweet potato, inspired by Zimbabwean flavors and Southern soul food traditions. Tender pork hocks are soaked in vinegar, seared, and simmered with tomatoes, chili, and spices for a hearty, flavorful dish.
Ingredients
- 4 large pork hocks
- 1/3 cup red wine vinegar (for soaking)
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 large sweet potato or yam, peeled and cubed
- 1 large yellow onion, chopped
- 4 Roma tomatoes, chopped
- 1 chili pepper, finely chopped
- 2 large cloves garlic, minced
- 2 spring onions, sliced
- 2 bouillon cubes + 2 cups water (or homemade broth)
- 1/2 tablespoon Royco Usavi Mix (or your preferred all-purpose seasoning)
- 1/2 tablespoon Shishanyama spice (or BBQ meat rub)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- Cooking oil (coconut or olive oil)
- 2 tablespoons butter
Instructions
- Rinse the pork hocks under cold water. Place them in a large bowl and soak in red wine vinegar with enough water to cover. Let sit for 10 minutes, then drain and pat dry—very dry, so they brown nicely.
- Season the hocks with salt and pepper. In a large oven-proof pot roast dish or Dutch oven, heat a bit of oil over medium-high heat. Sear the hocks on all sides until golden and well browned. Remove and set aside.
- In the same pot, sauté the onion, garlic, chili, and spring onions until softened and fragrant. Add the Royco Usavi Mix, Shishanyama, and bouillon cubes. Cook for 1–2 minutes to bloom the spices, adding a bit more oil if needed. Stir in the tomatoes and Worcestershire sauce and cook for another 1–2 minutes.
- Add the cubed sweet potatoes, followed by the broth (or water), cumin, paprika, and oregano. Let everything simmer for 3–4 minutes to start developing the base of the stew.
- Transfer the pork hocks to a deep roasting pan or heavy pot. Pour the sweet potato and tomato mixture over the hocks, making sure they’re mostly submerged. The liquid will reduce and become the stew.
- Cover and simmer on low heat at 325°F for 2.5 to 3 hours, until the meat is fall-off-the-bone tender and the sweet potatoes are soft. When checking occasionally during cooking, avoid over-mixing to prevent the sweet potatoes from breaking down into a soup-like consistency.
- If there's more liquid than you'd prefer with about 30 minutes remaining, increase the temperature to 350°F.
- Finish with chopped fresh spring onions. Adjust seasoning with extra salt, pepper, or chili flakes if you like more heat. Serve hot with sadza, rice, or thick bread, and sautéed kale (muriwo) on the side.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Roasted Eggplant and Blistered Peppers with Carrot and Sweet Potato Purée
As usual, this dish started at the farmers market — one of my favorite places to find inspiration. I love picking up vegetables I haven’t cooked with before, or ones I don’t use often enough. Sometimes it’s the shape or color that draws me in. This time, it was a mix of eggplants: a striking graffiti eggplant, a classic American, and some slender Japanese varieties. I didn’t end up using the Japanese eggplants in this recipe (they’ll star in something else soon), but the others became the foundation for this vibrant, plant-based plate.
I also came across a basket of purple, white, and white bell peppers — softer, sweeter, and more delicate than the standard green or red. The white ones almost looked like frosted glass, and the purples had this beautiful, muted lavender tone. I couldn’t resist grabbing a few, even though I wasn’t sure how I’d use them yet. They ended up being perfect for blistering: their thinner skins charred quickly, adding a subtle smokiness without overpowering their natural sweetness.
I cross-hatched the eggplants and pan-seared them first to give them a beautiful char, then finished them in the oven for that perfect melt-in-your-mouth texture. I had carrots on hand and was originally going to roast them, but visually I knew they’d shine more as a purée. Since I’d also picked up a sweet potato, I blended them together for a purée that’s not only naturally sweet, but also thick enough to support the roasted vegetables on top. The blistered peppers, in all their unusual colors, add not just contrast, but personality to the finished dish.
This is a recipe that’s all about contrast: tender eggplant, creamy purée, and blistered skins, all coming together in one beautiful, nourishing plate.
Why I’m Choosing Graffiti Eggplants from Now On
I used both graffiti and American (globe) eggplants in this recipe, and the difference was clear. Graffiti eggplants are smaller with thin, purple-and-white striped skin and a naturally sweeter, creamier flesh. American eggplants are larger, darker, and have a firmer, spongier texture with a hint of bitterness. While both roasted well, the graffiti eggplants stood out for their tender texture and balanced flavor. For future versions of this dish, I’ll be reaching for graffiti eggplants — they’re perfect for plant-based recipes where texture and flavor really matter.
Roasted Eggplant and Blistered Peppers with Carrot and Sweet Potato Purée
Inspired by a farmers market bounty, this vibrant dish features charred eggplant, a silky carrot–sweet potato purée, and blistered heirloom peppers. It’s all about contrast—creamy, tender, smoky, and sweet in every bite.
Ingredients
- 2 medium to large graffiti and/or American eggplants
- Drizzle of olive oil
- 2 tablespoons coconut, sesame or peanut oil
- 2 teaspoons sea salt crystals
- 2 teaspoons black pepper
- 2 teaspoons Aromat (or all-purpose seasoning)
- 1 bunch carrots (about 4–5 medium carrots)
- 4–6 white and purple bell peppers
- 1 tablespoon + 1/8 cup olive oil
- 1 tablespoon Aromat (or all-purpose seasoning)
- 1 tablespoon black pepper
- 1 medium or large sweet potato
- 1 teaspoon cinnamon
- 1 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon oregano (dried or fresh)
- 1/4 teaspoon garlic powder
- 1–2 tablespoons milk or cream
- 1–2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon rice vinegar or lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon chili flakes (plus extra for garnish)
- Mexican crema or crema sauce, for drizzling
- Pumpkin seeds (optional), for garnish
Instructions
- Preheat the oven to 450°F (or use a grill if preferred).
- Toss the peppers with 1 tablespoon of olive oil and season with Aromat and black pepper.
- Roast on a tray until the skins blister and begin to blacken (about 15–20 minutes), turning once or twice.
- Once done, place the peppers in a bowl with the remaining olive oil. Peel off any extremely charred skin and slice.
- Peel and chop the sweet potato and carrots into chunks.
- Boil or steam until tender (15–20 minutes); test with a fork.
- Drain, then add olive oil, milk or cream, honey, salt, pepper, and spices.
- Add a splash of rice vinegar or lemon juice for brightness, if desired.
- Blend until smooth, adding more olive oil or milk for a silky texture.
- Slice the eggplants in half lengthwise.
- Score the flesh in a crosshatch pattern (deep but not all the way through).
- Drizzle and brush with olive oil, then sprinkle sea salt over the surface to help release moisture. Let sit for 10 minutes.
- Blot off excess moisture, then season with black pepper and Aromat.
- Heat coconut or peanut oil in a grill pan over medium-high heat. Sear the eggplants cut-side down for 5–7 minutes, then flip and cook the other side for 3 minutes.
- Transfer to a baking dish, cover with foil, and roast at 375°F for 25–30 minutes or until soft and golden inside. Check often, as time may vary based on eggplant size.
- Spoon a generous layer of warm carrot–sweet potato purée onto each plate.
- Place a roasted eggplant half on top.
- Drizzle with Mexican crema and layer the blistered peppers over or around the eggplant.
- Garnish with pumpkin seeds, fresh parsley, and chili flakes.
- Optional: Finish with a drizzle of olive oil or use the pepper-infused oil for extra flavor.
Notes
Serving Suggestions:
- Serve warm or at room temperature.
- This makes a beautiful vegetarian main course or a vibrant side dish alongside grilled chicken, fish, or tofu.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Shepherd’s Pie with Oxtail and Sweet Potato
A Comfort Food Upgrade You Need to Try!
Oxtail is a prized ingredient in many cuisines, celebrated for its tender, fall-off-the-bone texture and its ability to develop a rich, flavorful gravy when braised low and slow. Swapping out regular mashed potatoes for sweet potatoes adds a natural sweetness that perfectly complements the deep umami of the oxtail, while warm spices like cinnamon, garlic, and black pepper enhance the overall depth of flavor.
If you're looking for a foundational recipe or want to start with a classic preparation, be sure to check out the Oven-Braised African Oxtail Stew or the Oxtail and Butternut Stew—both are great bases for this dish.
Shepherd’s Pie is a timeless comfort food, traditionally made with ground lamb and topped with creamy mashed potatoes. In this bold twist, I’m elevating the classic by using slow-braised oxtail and a silky sweet potato mash. The result? A deeply satisfying dish that combines the comforting essence of traditional Shepherd’s Pie with the rich, indulgent flavors of slow-cooked oxtail.
This dish is a fusion of African and Caribbean culinary traditions, blending familiar comfort with bold innovation. Whether you're a longtime fan of Shepherd’s Pie or just looking for a new way to enjoy oxtail, this recipe is a must-try. With its savory oxtail gravy and naturally sweet, golden-baked sweet potato topping, it’s a next-level comfort food you’ll want to make again and again.
Tips for the Perfect Shepherd’s Pie (Especially with Fatty Meats like Oxtail)
I walked here so you can run! It’s an unusual recipe, but honestly worth a try.
1. Skim the Fat
Oxtail is incredibly flavorful but also quite fatty. After braising, let the stew cool slightly and skim off excess fat from the top. You can even refrigerate it for an hour or so—the fat will solidify, making it easier to remove.
2. Shred the Meat Well
Once cooked, remove the oxtail pieces, shred the meat, and discard any excess fat or connective tissue. This helps keep the filling tender, not greasy.
3. Balance the Richness
Counterbalance the rich oxtail with acidity or brightness. Add a splash of red wine vinegar, Worcestershire sauce, or a bit of lemon juice to the gravy to cut through the richness. Even a spoonful of tomato paste during braising helps with depth and balance.
4. Use a Thick Gravy
A watery filling will soak into the mash and ruin the texture. Make sure your gravy is thick enough to hold its shape—reduce it until it coats the back of a spoon. A little flour or cornstarch slurry can help if needed.
5. Choose a Sturdy Mash
Sweet potato mash works beautifully here, but keep it thick, not too creamy or runny. A looser mash can sink into the filling. A touch of butter and a splash of cream is enough—don't overdo it.
6. Add Texture on Top
For a golden crust, rough up the surface of your mash with a fork, then brush lightly with butter or egg wash before baking. You can also sprinkle breadcrumbs or grated cheese for added crunch and depth.
7. Bake Until Bubbling
Don’t just warm it through—bake until the top is golden and the filling is bubbling around the edges. This helps marry the layers and gives that classic Shepherd’s Pie texture.
Shepherd’s Pie with Oxtail and Sweet Potato
This Shepherd's Pie gets a bold and flavorful twist with tender, slow-braised oxtail and a creamy sweet potato topping! This dish is the perfect blend of rich, savory oxtail gravy and the natural sweetness of mashed sweet potatoes baked to golden perfection.
Ingredients
- 6 cups cooked, drained, and deboned oxtail stew (more or less depending on your baking dish and desired serving portions)
- 3 large sweet potatoes, peeled and cubed
- 4 tablespoons unsalted butter, melted
- ½ cup heavy cream or half-and-half
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/2 teaspoon oregano or thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- ¼ cup grated Parmesan cheese
- Optional: 1 egg, beaten
- Optional: Fresh feta cheese and fresh parsley
- Optional: Seasoned flour or cornstarch (1/8 cup or more)
Instructions
- Peel and chop the sweet potatoes. Place them in a Dutch oven or large pot of boiling water and cook until softened, about 15–20 minutes.
- While the sweet potatoes are cooking, prep the cooked oxtail stew. Lightly grease a 9x13-inch (or similar-sized) baking dish. Add the oxtail and press it down with a cup or spatula to ensure it’s evenly packed.
- Assuming you’ve already drained excess oil from the stew, you can optionally sprinkle a small amount of cornstarch or flour over the meat. This helps absorb any remaining fat and gives the base a slightly thicker consistency once baked. Just a light dusting will do.
- Once cooked, mash the sweet potatoes and mix in butter, half of the cream, Parmesan cheese, spices, salt and pepper, and an optional egg for structure. Stir until fully incorporated, then transfer the mash into a piping bag.
- Pipe the mashed sweet potatoes in straight lines across the surface of the oxtail, covering the full length of the dish. Use a spatula to smooth it out into an even blanket, then drag a fork across the top to create textured lines—this helps it crisp up beautifully in the oven.
- Sprinkle a little extra Parmesan cheese on top. Bake at 375°F (190°C) for about 25 minutes, then broil for 2–3 minutes until the top is golden brown and slightly crisp.
- Top with optional grated cheese, fresh parsley, or even a drizzle of spiced oil for extra flavor. Serve hot!
Notes
- Use lean oxtail bones to ensure the dish isn't too fatty! Once you've deboned the oxtail, add cornstarch or flour to help thicken the filling, hold it together, and absorb any residual fat from the oxtail.
- Find the oxtail recipe here. https://youtu.be/WpDUkzeJm4g
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Sweet Potato and Gingersnap Ice Cream (No-Churn)
Not much screams post-New Year season like gingersnap and sweet potato, at least for this recipe. Those flavours stay with many of us even after the holidays, and with good reason.
When it comes to gingernut - or gingersnap or gingerbread, whatever you want to call it - I love the warm and fuzzy feeling I get from the cinnamon, cloves, brown sugar and molasses medley. It's unparalleled, especially when paired with anything creamy.
I also can't help but love vegetables like sweet potato that can be used for both savoury and sweet dishes; they are highly versatile and have great nutritional value.
No-churn ice cream is a favourite treat of mine, reflected on the website. Recommend you try some of the other recipes as well, including:
How to make homemade ice cream?
Making ice cream at home is not as intimidating as some may believe. It's easy, quick, and perfect for customizing. Sure, without an ice cream maker, it won't come out as smooth and refined, but if you do it right, it will be delicious and creamy, with textures and flavours you can have fun with. If you have a family, make it a contest to see who can make the best-tasting version!
Sweet Potato and Gingernut Ice Cream (No-Churn)
Ingredients
- 1 cup (organic) sweet potato puree
- 2 tablespoons butter
- 1 teaspoon molasses
- 1 teaspoon ground cinnamon
- 1 teaspoon brown sugar
- Pinch of ground cloves
- 1/4 teaspoon ground nutmeg
- Pinch of ground ginger
- 1/2 cup gingernut biscuits
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups heavy cream
- 1 (14-ounce) condensed milk
Instructions
- In a saucepan over medium-low heat, melt the butter and cook for 1-2 minutes. Add the spices and cook for another minute.
- Add the sweet potato, sugar, and molasses. Heat and stir for another 2-3 minutes until all the ingredients are well mixed.
- Pour the heavy cream into a large bowl, and whisk using an electric hand mixer on medium-high speed until soft peaks form, for about 4-5 minutes.
- Fold in the condensed milk and then beat until stiff peaks form and the mixture thickens with creamy folds.
- Break up the gingernut biscuits and pulse them in a blender or food processor to desired consistency. Mix into the heavy cream bowl along with the cooled sweet potato mixture, leaving some of each for topping —you can swirl with a fork once transferred to a bread loaf tin or ice cream container.
- Seal and cover the ice cream with cling wrap and freeze for at least 6 hours or overnight.
- Serve immediately once softened.
Nutrition Facts
Calories
406Fat (grams)
19.2Carbs (grams)
54.1Protein (grams)
6.4I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Guava Glazed Wings with Air Fryer Sweet Potato Fries
Wings are the perfect snack. They are not heavy; they are both sweet and salty, satisfying most people's taste buds. You can customize the flavour profile via seasoning rub, marinade or sauce to toss in after cooking.
How long should chicken wings cook?
Instead of deep-frying, you can bake wings twice to get the ultimate texture without drying them out. You can put them in the oven with the glaze, but I've found that since this is typically high in sugar, your coating will burn before the wings are cooked through and crisp! Once seasoned, bake for 25 minutes at 425F. Flip them over, then cook at 375F for 15-20 minutes until golden caramelized and crispy.
What do guavas taste like?
Growing up in Zimbabwe, I was fortunate enough to have a guava tree in the garden. Although this fruit is not native to southern Africa, it's now a commonly consumed fruit, enjoyed in the form of juice or eaten as is. Guavas can be hard to come by in the US, but you can typically find the juice, nectar or paste in many grocery stores, which can be reduced to a glaze with honey and soy sauce over the stovetop. I wanted to bring this tropical flavour to life and leverage the sweetness and acidity. To that end, what does guava taste like? I would say a combination of melon and pear, but that depends on your taste buds! Either way, they are delicious.
Guava Glazed Wings with Air Fryer Sweet Potato Fries
Ingredients
- 2 lbs. organic chicken wings
- 1/4 cup canola oil
- 1/4 cup spice for rice
- 4 tablespoons paprika
- 1 tablespoon sesame seeds
- 1 tablespoon dried or fresh parsley
- 2 cans (9.6 ounces) guava nectar
- 2 tablespoons soy sauce
- 1/4 cup honey
- 2 large sweet potatoes
- 2 tablespoons canola oil
- 1 tablespoon dried rosemary
- 2 tablespoons Old Bay seasoning
- 1 tablespoon smoked paprika
- 1 tablespoon cornstarch
- Cooking oil spray
Instructions
- In a large bowl, add the oil and seasoning. Add the chicken and toss; sit for 10-15 minutes. Transfer to a parchment-lined baking tray and bake at 425F for 25 minutes. Don't pile the wings on top of each other! Turn over each wing, and reduce the heat to 350F. Bake again for 15-20 minutes until caramelised and golden.
- While the wings cook, add the nectar to a nonstick saucepan and bring to a boil. Reduce heat to low, then add the honey and soy sauce and simmer, frequently stirring, until it thickens.
- Peel and cut the sweet potatoes into thin rectangular shapes (your choice depending on how you like your fries).
- Toss the sweet potatoes in the cornstarch until evenly coated in another bowl. Drizzle with the oil and toss until evenly coated, then season.
- Line the air fryer with foil, then add the sweet potatoes to the air fryer. Spray with the cooking oil, then cook at 400F for 7 minutes. Toss, then cook for another 7 minutes or until crispy. If you need to, cook the fries in batches.
- Once the wings are done, toss in the guava sauce. Serve hot with the fries and extra sauce, garnish with sesame seeds and parsley.
Nutrition Facts
Calories
592Fat (grams)
25.8Carbs (grams)
44Sugar (grams)
20.6Protein (grams)
48.3I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Fried Avocado and Roasted Sweet Potato Tacos
Tacos. They're quick, easy, and delicious if you do them right. What prompted me to create these tacos was the Mexican holiday Cinco de Mayo, which I didn't realize for some time was actually a celebration of a victory that the Mexicans won in a battle over the French. For many, it's an opportunity to embrace Mexican food and the culture, and tacos are just one of those things everyone loves to come together for.
I decided to go simple with these and use a fruit and vegetable that I grew up constantly eating in Zimbabwe -- sweet potato and the avocado. I wanted to add texture and depth to the flavor for both, so I roasted the potatoes after tossing them in a combination of spices that I thought would enhance the natural flavor, including one of my favourite spice blends very common in Zimbabwean kitchens. As for the avocados, I coated them in panko breadcrumbs and parmesan cheese. I also used rice seasoning, which many people I don't realize can add great flavour to most savoury dishes. I used Robinson's, which is a South Africa brand and tastes great. All the toppings I included in the recipe add to the overall taste and texture to compliment the tacos.
I hope you enjoy these and make them a staple in your home; I certainly have!
Ingredients
Olive oil
1 large sweet potato, peeled and diced
1 tablespoon taco seasoning or your favorite spice blend (I used Royco Usavi mix)
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon cracked black pepper
1 teaspoon paprika
1/4 teaspoon nutmeg
1 Hass avocado, a bit under ripe/not too soft
1 egg, beaten
Lime juice
1/2 cup panko breadcrumbs
1/4 cup parmesan cheese, grated
1 tablespoon spice for rice
1 teaspoon steak seasoning
3 taco flour tortillas
1/4 cup red cabbage, shredded
2 tablespoon corn
Cilantro
Limes
1 small thinly sliced radish
Feta cheese
Remoulade
Instructions
In a bowl, toss the cubed sweet potato with enough olive oil to coat with the first set of spices. Bake at 375F for about 25 minutes, turning/stirring once. Remove and set aside, don't overcook.
Slice avocado thickly, drizzle with lime juice.
Mix the breadcrumbs, parmesan, rice spice and steak seasoning. Drench the avocado in the egg, then the breadcrumb mix.
Coat the inside of an air fryer with cooking spray, and place each avocado piece separately. Spray with oil. Cool at 350 for 3 minutes on one side and 4 minutes after flipping. (You can also fry in a shallow pan of vegetable oil, then drain on paper towels).
In a non-stick pan, with some cooking spray, toast the tortillas until slightly crispy.
Assemble tacos with all your toppings and the feta and remoulade. Squeeze a bit of fresh lime over each taco. Enjoy!
One Potato, Two Potato Au Gratin
The holidays. No matter where you are in the world if you're fortunate enough these times involve heavy eating and merry times with family. Both Thanksgiving and Christmas are coming up, and one question that comes up in many households is what sides should we serve?
Potatoes nearly always feature on the table in one way or the other. My preference is for sweet potatoes for health reasons, but white or more specifically russet potatoes taste great and have their own unique flare.
I decided to combine both in this easy, flavourful au gratin potato dish. Au gratin is a French technique consisting of a creamy sauce usually made with eggs, milk, butter and cheese, poured over sliced potatoes, sometimes topped with breadcrumbs. How does this differ from scalloped potatoes? Au gratin potatoes don't have to be as thinly sliced and always include grated cheese.
In this case, I omit the breadcrumbs and didn't add any eggs. I also used coconut milk and made sure the roux-based sauce was well-seasoned. If you overlook that step you can end up with a pretty bland side!
If you make this for the table during the holidays, tag me on Facebook or Instagram to let me know! I’d love to see it. Happy cooking! 🦃
Ingredients
1 large russet potato
1 large sweet potato
3 tablespoons flour
1 cup coconut milk, warm
1 cup vegetable broth, warm
3 tablespoons butter
1 teaspoon salt
2 tablespoons black pepper
1 teaspoon lemon juice
1 tablespoon Royco Usavi mix or equal parts cumin, coriander, and fenugreek powder
1/2 cup scallions, chopped
1 teaspoon garlic powder
1 tablespoon Italian seasoning
1/2 cup parmesan cheese + extra for topping
1/4 cup pepper jack or gruyere cheese + extra for topping
1/4 cup olive oil
1 tablespoon garlic, minced
Fresh or dried parsley
Instructions
Peel both potatoes and wash. Slice into thin, circular pieces (not too thin so they don't fall apart).
Season with 1/2 teaspoon salt, 1 tablespoon pepper, Italian seasoning, olive oil, and garlic powder.
In a non-stick pan, heat the butter. Add the chopped scallions and garlic and sauté for 2-3 minutes.
Whisk in the flour until fully incorporated. Add the coconut milk, salt, pepper, and Royco Usavi spice blend.
Add the broth and whisk until thickened. Taste and add more salt and pepper if necessary.
Add the parmesan and pepper jack cheese, mixing until smooth. Allow the sauce to simmer for about 5 minutes.
Spray a cast iron skillet with cooking oil, then spoon some of the sauce into the pan.
Lay the potatoes in a spiraled, circular pattern. After every two layers, spoon more sauce over the potatoes.
Sprinkle some additional cheese over the potatoes. Bake for 20 minutes at 400F.
Remove from heat and garnish with parsley.
Pecan-Crusted Fish with Sweet Potato Chips & Apple Slaw
Fish and chips is one of my go-to dishes when I decide to be pescatarian for the day. I always find it interesting that most menus don’t offer a different take on the staple. It seems to me there are many ways you could serve fish and chips! I stuck to the traditional equation but made a few tweaks and additions to adhere to the current season - autumn.
Coleslaw, along with tartar sauce, is notably the most common side for fish and chips, but I grew up eating it with everything from roast chicken to grilled pork chops. I simplified the salad, adding apples to the mix I recently picked myself (yes, autumn in Maryland is all about visiting orchards). You can still add carrots and green cabbage. I prefer purple cabbage because it’s slightly softer and sweeter.
As for the chips, I used sweet potato. They are more nutritious than regular potatoes and taste better, in my opinion. As we move into the colder weather, sweet potato recipes will be featured more often, and I’m here for it!
For the fish, I used branzino, which, like cod, is mild and sweet. That means you can soak it up with some flavour. I like fried fish with some good old fashioned beer batter, but this recipe takes a detour! I used crushed pecans--another fall favourite--for texture and a nutty flavour for the crust after seasoning the fish.
This recipe is great for a filling, flavorful, lunch or light fare dinner depending on how hungry you are. If you are hosting a crowd, they will be most happy!
Ingredients
1 branzino fillet
1 tablespoon dill
1/3 cup + 1 tablespoon pecans, finely chopped
2 tablespoons olive oil + extra for chips
1 tablespoon fresh garlic
2 tablespoons salt
1 1/2 tablespoons black pepper
1 tablespoon soy sauce
1 1/2 tablespoons lemon juice
1/2 a large apple
1 cup shredded red cabbage
2-3 tablespoons mayonnaise
1 egg, beaten
2 tablespoons milk
2 tablespoons fish spice
1/8 cup bread crumbs
1 large sweet potato
2 tablespoons cornstarch
1 teaspoon brown sugar
1 tablespoon Old Bay seasoning
2 teaspoons garlic powder
Fresh thyme
Cream or tartar sauce
Instructions
Prepare your slaw. Chop your apple into thin match sticks and mix with the red cabbage in a medium-sized bowl. Add the mayonnaise, 1 tablespoon pecans, 1 tablespoon olive oil, 1 teaspoon lemon juice, 1/2 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder. Toss until everything is evenly coated, set aside in the fridge.
Slice the potato thinly (not too thin or else they will burn easily). Soak the slices in water for at least 1 hour to remove excess starch and maximize crispiness. Drain and dry completely with a kitchen towel. In a bowl, toss the potatoes in the cornstarch, drizzle with some olive oil, then add the Old Bay, 1/2 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and brown sugar until evenly coated. On a parchment-lined baking tray, lay out the slices. Bake at 425F for 15 minutes, spray with some cooking oil then flip them over. Watch closely to make sure the chips don’t burn!
While the chips bake, season the fish with the fresh garlic, 1 teaspoon salt, 1 tablespoon lemon juice, the soy sauce, 1 tablespoon black pepper and fish spice, set aside.
Add the milk to the egg and beat well. Coat the fish, then press the fillet into the breadcrumbs and pecans in a shallow plate. In a skillet on low-medium heat, sear the fish. Start with skin side first (if present), then after about 6-8 minutes carefully flip over. Cook for another 5-7 minutes until the fish is flakey and opaque.
Garnish with fresh thyme and serve the fish immediately with the sweet potato chips, apple slaw and some cream of tartar sauce. Double the recipe per person.
Sweet Potato Soup
This is one of six plates I would serve if asked to make a 6-course meal or string of small plates/tapas based on Zimbabwean cuisine. I used ingredients that are commonly eaten or are considered a cornerstone of our cooking, but with a modern twist.
The sweet potato. I've used it many times in several recipes on this website. It's one of the most widely-eaten starchy tubers in Zimbabwe so I had to use it.
There is nothing better than a thick, rich, flavourful soup and it’s not hard to achieve at all. No need to go to a restaurant for it! It’s all about the right combination of spices, rich broth, and a solid base.
If I had more time and patience, I may have made my own homemade broth for it! Homemade is usually best.
Since sweet potatoes are starchy, they lend themselves well to soups and help thicken everything up. In this case, so does the tomato paste. It’s used in French cooking technique known as pincage which you add to mirepoix (a combination of celery, onion and carrots) which makes for a great soup base because of the flavour it adds.
I also add the tomato paste because tomatoes are almost always present in the typical Zimbabwean kitchen and all over the markets year-round. They are also the base for most stews whether vegetarian or meat-based, it’s rare to find any Zimbabwean stew that has no tomato present. I also think it adds a flavour dimension that makes soup have more depth of flavor.
Ingredients
1 large sweet potato
1 cup mirepoix (2 parts diced onion, 1 part celery, 1 part carrot)
2-3 bay leaves
1 tablespoon hot Madras curry powder
1 teaspoon fenugreek powder
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon black pepper
1 teaspoon salt
1 teaspoon smoked paprika
2 tablespoons hot mango chutney
1 tablespoon fresh sage, chopped
1 (6-oz) can tomato paste
2 bouillon cubes
3-4 cups water
1 tablespoon butter
2 tablespoons olive oil
1 tablespoon minced garlic
Instructions
Peel and dice the sweet potato. In a large pot, heat the butter and oil with the garlic until fragrant, about 2 minutes.
Add all the spices and the sage, cook for another 2-3 minutes.
Mix in the mirepoix and chutney until evenly coated and cook until the vegetables begin to soften.
Add in the tomato paste and stir frequently to form a pincage - cook for another 2-3 minutes until it begins to brown.
Pour in the water and reduce the heat to simmer. Add the bay leaves and cover with a lid for about 30 minutes or until the sweet potato softens. You'll want to regularly check your soup and stir occasionally. The soup will be thick and flagrant, add a little bit more water if necessary.
Set aside and cool the soup down. Once cooled, take out a few whole sweet potato cubes. Pour the soup into a blender or use a hand blender to puree the soup until smooth or your desired texture.
Garnish with croutons, fresh sage, and sweet potato cubes you set aside. Serves 3-4.
Corn and Sweet Potato Chowder
As someone who has lived on the East Coast of the United States, close enough to New England, I don't eat enough chowder! On restaurant menus, I always thought it wasn't as exciting enough option to kick off a 3-course menu comparatively speaking.
I had some leftover corn and sweet potatoes in the freezer and decided to make some chowder (basically a soup or stew with some potatoes, corn, and cream or milk thickened with a roux or crackers).
I didn't add any clams or other type of seafood as traditionally used, but I did have some clam juice handy and a few strips of bacon in the fridge to help enhance the flavour of the vegetables.
Dear plant-based eaters, you don't need bacon or clam juice, butter and the vegetable broth is enough!
Ingredients
1 cup sweet corn kernels
1 cup sweet potato, chopped
1 cup clam juice
1 teaspoon butter (use 1 tablespoon if you don't use bacon)
2 strips of bacon, chopped
1 vegetable bouillon
2 cups water
3/4 can coconut milk
1 teaspoon salt
1 teaspoon thyme
1 tablespoon black pepper
2 teaspoons chili powder
2 teaspoons paprika
4 tablespoons flour
1 tablespoon garlic, minced
1/2 white onion, chopped
1 cup carrots, finely chopped
Instructions
Cook the bacon until it starts to get crisp around the edges and the oil seeps out, for about 3-4 minutes. Add the onion and garlic, saute for about 3 minutes until the onions begin to soften.
Add the seasoning and the vegetable bouillon, crush and mix until everything is well incorporated and your pot is flagrant, for about another 2 minutes.
Add the carrots and flour, cook for about 2 additional minutes.
Add the water, corn, sweet potato and clam juice, stirring to make sure there are no lumps or dry bits of flour. Bring to a boil. Reduce the heat and simmer for 15-20 minutes until the sweet potatoes are soft. Add additional broth or water if you need it.
Add the coconut milk gradually, stirring to thicken the soup. Let it simmer for another 5-10 minutes.
Enough for 4, serve with warm bread or crackers!
Sweet Potato and Carrot Fritters
Fritters or hash browns are a great savory addition to the morning or early lunch plate, so it’s good to have a quick and easy recipe you can whip up. I love sweet potatoes and more people realize they make a perfect substitute for white potatoes for pretty much everything from fries to au gratin. Mix in some carrots to add freshness and an extra dosage of vitamins and other nutrients, and voila!
What you need 🛒🛒🛒:
2 cups sweet potato, shredded
1 1/2 cups carrots, shredded
2 eggs
2 teaspoons ginger
1 teaspoon paprika
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon chilli powder
1 teaspoon salt
1 teaspoon black pepper
2/3 cups all-purpose flour
Spicy aioli:
2 teaspoons chili sauce
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
What you do 🍳🍳🍳:
Step 1
Shred the carrots and sweet potato in a bowl. Add the spices and flour.
Step 2
Add the eggs and mash with your hands to ensure even distribution.
Step 3
Cook each fritter for about 3-5 minutes depending on the size and how thick you make them, do not burn!
Serves 3 - 4.
Spicy Peanut, Kale and Sweet Potato Soup
Kale, sweet potato and peanut butter are all ingredients that make wonderful additions to your diet for various health-related reasons. Bring the trio together with some cayenne pepper and coconut milk to get a hearty soup that warms you even the coldest night!
Spicy Peanut, Kale and Sweet Potato Soup
Ingredients:
- 1/2 cup mix of leeks and onions, chopped
- 1 tablespoon oil
- 1 tablespoon butter
- 1/2 cup carrots, chopped
- 1 large sweet potato, chopped
- 1 can sweet corn
- 1 can diced tomatoes
- 1 teaspoon tomato paste
- 2 tablespoons garlic, minced
- 1/4 cup scallions, chopped
- 1/8 cup basil, chopped
- 1 cup coconut milk
- 2 cups vegetable broth
- 1 teaspoon ground mustard
- 1/2 cup peanut butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons cayenne pepper
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
Instructions:
- Prepare your vegetables.
- On medium heat, sauté the garlic in butter and olive oil until fragrant, about 1 minute. Add the spices, onion and leek mix, cook until onions become translucent, about 3 minutes.
- Add the diced tomatoes and tomato paste, cook for another 2 minutes.
- Add the sweet potato, carrots, and soy sauce, cook for 3 minutes.
- Add the coconut milk and 1 cup broth, simmer or 2 minutes, stirring frequently.
- Add the basil and scallions and bring the soup to a boil, about 5 minutes.
- Add the kale a bunch at a time to wilt down (this will create space for the next handful of kale).
- Add the remainder of the broth, corn, and scoop in the peanut butter, making sure to dissolve all the lumps. Add the lemon juice, stir.
- Reduce the heat and simmer for 25-30 minutes, check on your soup to ensure it doesn't burn and add more broth if necessary. Add salt and peer to taste, stirring occasionally.
- Garnish with fresh basil and serve hot with some fresh bread if you like!
Calories
353Fat (grams)
18.56Carbs (grams)
43.7Protein (grams)
9.19
Sweet Potato Pancakes
Who doesn’t appreciate a good sturdy helping of pancakes for breakfast? Or as a side during brunch? Sweet potatoes make a great addition to the morning starter, giving them a unique twist when the vegetable is in peak season. The pumpkin spice adds a seasonal kick around Thanksgiving, and is the perfect way to use leftover sweet potatoes.
Sweet Potato Pancakes
Ingredients:
- 1 1 /2 cups all-purpose flour
- 1 teaspoon vanilla essence
- 1 tablespoon brown sugar
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/3 cup sweet potato (1 large, mashed)
- 1/2 teaspoon salt
- 3 tablespoons butter, melted
- 3 1/2 teaspoons baking powder
- 1 egg
- 1 1/4 cups milk
Instructions:
- Microwave your potato in microwave-safe container for 10 minutes or boil for 15, then cool, peel, and mash. Set aside.
- In a large bowl, sift the flour, baking powder, salt. Mix in the sugar and pumpkin spice.
- Make a well, then add the egg, sweet potato, milk, vanilla, and butter. Mix until just combined and major lumps are gone, but don't overmix.
- Heat a skillet and add some butter on medium-low. Scoop the batter using a 1/4 cup and cook each pancake for 2 minutes or until bubbles start to from, them flip them over.
- Serve hot with syrup, butter, walnuts, and bacon bits!
Calories
121Fat (grams)
4.7Carbs (grams)
16.31Protein (grams)
3.3
Sweet Potato Gnocchi and Coconut Shrimp
I love sweet potato and grew up calling it ‘mbambaira’, typically in boiled form. Boring! Sweet potato is extremely versatile and I understand the superfood much better now. Combine it with flour to make some easy homemade gnocchi. The dumplings can be combined with your choice of sauce and/or protein---in this case, coconut shrimp in a thickened red Thai curry sauce.
Sweet Potato Gnocchi and Coconut Shrimp
Ingredients:
- 3 large sweet potatoes
- 1 cup parmesan cheese, grated
- 1 cup ricotta cheese (drained for 2 hours)
- 2 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 6-8 cups water
- 1/2 lb. large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 1 tablespoon red curry paste
- 1 cup coconut milk
- 1 teaspoon cornstarch
- 2 cups chicken stock
- 1 teaspoon salt
- 1 tablespoon black pepper
- 2 tablespoon old bay seasoning
- 1 teaspoon chili powder
- 1 teaspoon fresh sage, chopped
- 1 teaspoon lemon juice
Instructions:
- Roast the sweet potatoes in the oven at 400F for 20 minutes until softened and fully cooked. Allow to cool, remove the skin, and mash in a medium bowl.
- Add the ricotta and mix until combined well. Add the parmesan, sugar, cinnamon, nutmeg, and salt. Mash until well incorporated.
- Add the flour in three parts until a soft dough forms. Roll and knead on a lightly floured surface (add more flour if the dough is too sticky). Cut the dough into three parts and roll into 12-inch/30 cm long pieces the same thickness as your middle finger.
- Cut into ½ inch/1 cm pieces and press roll with a fork. Place the uncooked gnocchi on a baking trays with parchment paper.
- Boil the water and add salt to taste. Add the gnocchi in batches and cook for 6 minutes each or until they float to the top, placing the cooked gnocchi back on the parchment paper.
- Prepare the coconut shrimp. Cook the garlic in the oil and butter until fragrant, about 2 minutes.
- Add the coconut milk, curry paste, stock, salt, pepper, chili powder, and old bay. Stir in the cornstarch to thicken the sauce. Simmer for about 5 minutes, stirring occasionally.
- Add the shrimp and cook for 4 minutes until pinkish and no longer translucent. Finish with lemon juice and take the pan off the heat.
- Combine the gnocchi with the shrimp, serve hot. Garnish with sage and additional parmesan.
Calories
797Fat (grams)
49.33Carbs (grams)
57.97Protein (grams)
35.84