£4.46
Ocado Sweet Potatoes offer vibrant orange flesh and a naturally sweet flavour profile when prepared. Their soft texture makes them easily adaptable for numerous meal preparations throughout the week.
- Perfect texture for roasting, chipping, boiling, or creating smooth mash.
- Ideal hot addition to hearty stews, soups, and flavourful curries.
- Suitable for cold preparations like fresh, mixed salads or Buddha bowls.
- These versatile sweet potatoes are easy to incorporate into daily cooking.
- Can be transformed into quick meals, such as falafel bowls the next day.
Enjoy these convenient and flavourful root vegetables in your next dish.
Read MoreDescription
xProduct Description
Ocado Sweet Potatoes.
With their vibrant orange flesh, soft texture when cooked and sweet flavour, these potatoes are perfect for roasting, chipping, boiling or mashing. Enjoy hot in stews, soups, curries or as chunky wedges. Add cold to tortillas, Buddha bowls and fresh, mixed salads.
Fast food without waste
Got leftovers from lunch? Scroll down and use up your cold potatoes in this quick and tasty Beetroot and Sweet Potato Falafel Bowl the next day!
Whether it's large or small, organic or sweet, we've got the perfect potato for you, simply search 'Ocado potatoes'.
Info
(
186
)
Product attributes
Product attributes
Vegetarian
Microwavable
Ocado Price Promise
Product Information
Ocado Sweet Potatoes.
With their vibrant orange flesh, soft texture when cooked and sweet flavour, these potatoes are perfect for roasting, chipping, boiling or mashing. Enjoy hot in stews, soups, curries or as chunky wedges. Add cold to tortillas, Buddha bowls and fresh, mixed salads.
Fast food without waste
Got leftovers from lunch? Scroll down and use up your cold potatoes in this quick and tasty Beetroot and Sweet Potato Falafel Bowl the next day!
Whether it's large or small, organic or sweet, we've got the perfect potato for you, simply search 'Ocado potatoes'.
Country of origin
Country of origin may vary due to seasonality.
Country of origin may vary between Egypt, Honduras, Portugal, Senegal, Spain, USA and Argentina.
Storage
Store in a cool, dry place.
Cooking guidelines
Baked Potatoes
1.
Wash before use.
2.
Heat oven to 200ºC.
3.
Pierce each sweet potato with a fork.
4.
Place the potatoes on a baking tray lined with foil.
5.
Bake until tender (about 45mins - 1hr).
Package type
Plastic Tray & Film
Brand
Ocado
Manufacturer
Produced and packed for:
Ocado Retail Ltd.,
Hatfield,
Herts,
AL10 9NE
UK
www.ocado.com
Recipes
Beetroot and Sweet Potato Falafel Bowl with Peanuts and Quick Pickled Onion
Cook time: 20 mins
Serves: 2
Leftover sweet potato pairs well with the beetroot and happily takes on the tangy flavours of feta and pickles.
Ingredients
1 red onion, peeled and thinly sliced into rings
3 tbsp cider vinegar
250g sweet potatoes, peeled and chopped into 2cm cubes
3 limes
1 tbsp extra virgin olive oil
200g falafel balls
1 tbsp almond butter
3 tbsp coconut yogurt
1 large raw beetroot, peeled and grated (grate on a piece of parchment so you don’t stain your work surface)
2 cm ginger, peeled and finely grated
250g ready-to-eat grain pouch, (we used Merchant Gourmet Glorious Grains with Red Rice & Quinoa)
50g rocket
150g feta cheese, crumbled
50g peanuts, roughly chopped
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. Put the onion rings into a small bowl and cover with the cider vinegar, set aside to pickle.
Step 2
Put the cubed sweet potato in a bowl. Cut two of the limes into quarters and squeeze over the juice from half the quarters, adding the squeezed quarters to the bowl as well. Cover with clingfilm and microwave for 8 mins. Then remove limes and use a fork to mash the sweet potato. Add half the olive oil and season to taste, then set aside.
Step 3
Place the falafel on a baking tray and heat through in the oven for 10-12 mins.
Step 4
Meanwhile, make the dressing by combining the zest and juice from one lime, almond butter, coconut yoghurt and ginger in a bowl. Season and add water to loosen, if needed.
Step 5
Take two shallow bowls and divide the grain pouch evenly, season and drizzle with the rest of the olive oil. Pile on the rocket, beetroot and sweet potato. When the falafel are done, add them to the bowls and top with the drained pickled onion, feta, peanuts, a spoonful of dressing and the extra lime wedges.
