Sweet potatoes are a great food that bring us a variety of goodness!
These little beauties are packed with fibre, iron, calcium and selenium. Only one cup of baked sweet potato provides just under half your daily Vitamin C requirements plus 400% of your Vitamin A intake. They carry 30% of your Vitamin B needs and have large amounts of manganese.
Overall sweet potatoes help maintain healthy skin, vision and organ function. They are also one of the best fighters for your immune system and a fantastic antioxidant. As a final selling point they are also an anti inflammatory, lower blood pressure, promote collagen and support bone health.
With all these wonderful attributes you can understand why the sweet potato has its own National Day on the 22nd February.
So to celebrate this orange wonder I’ve created a gorgeous recipe below.
2 sweet potatoes
6 button mushrooms
125g puy lentils
1 garlic clove
1 teaspoon of thyme
1 teaspoon of rosemary
1 teaspoon of basil
1 teaspoon of oregano
400g tin chopped tomatoes
250g of curly kale
Preheat the oven to 200c. Place the sweet potatoes on a baking tray and bake for 50 minutes or until tender.
Wash the lentils and place them in a pan with enough water to cover. Bring to the boil and then simmer for 20 minutes or until cooked then drain.
Fry the mushrooms in a tablespoon of oil and add the crushed clove of garlic. Fry for a few minutes and then add the tomatoes and herbs and cook for 5 minutes. Season accordingly. Combine the lentils with mixture and cook over a low heat.
Boil the curly kale for 4-5 minutes or until cooked and then drain.
Remove the sweet potato from the oven and open by cutting through the centre. Fill with the lentil mixture. Top with kale and serve immediately.