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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  
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29 Jan baked sweet potatoes

Get through the last few days of January with a colourful plate of baked sweet potatoes spiced with harissa.

Baked Sweet Potatoes with Harissa (serves 4)

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Serves 4

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Colour, colour, colour! You’ll love the brightness of this wintery supper. These are a meal in themselves (add a side salad and you’re set) but they also make a lovely side dish to roast meat.

Ingredients

2 sweet potatoes

200g sour cream

1 teaspoon of harissa paste

½ a red onion

½ a red chilli

Handful of fresh coriander

Salt

Pepper

Method

  1. Preheat the oven to 200c/180c fan/gas mark 6.
  1. With a knife, pierce the sweet potatoes all over. Put them in a roasting dish and roast for 45 minutes, or until a knife can easily cut through its centre. Remove from the oven and slice the sweet potatoes in half.
  1. Mix the sour cream with the harissa. Finely slice the red onion and chilli.
  1. Serve the sweet potatoes topped with a dollop of harissa cream, a sprinkling of red onion and chilli and a few coriander leaves. Finish with a sprinkle of salt and pepper.

* this week’s storecupboard essentials

– smoked paprika – smoked paprika loves tomato sauce. I add it to baked eggs or pasta sauce when I’m looking for something smoky rather than spicy. I always keep a pot of Periquin Pimenton in my cupbaord.

– harissa paste – a little of this spicy North African paste goes a long way. I like to keep a tube of Le Phare du Cap Bon Tunisian harissa paste in the fridge to add to yogurt or mayo when my meal needs a quick heat fix.

This recipe first appeared in The Irish Independent on January 29th

 

 

 

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