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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.  

16 Dec sweet potato stacks

Posted at 19:45h in lunch, recipes, supper, vegetarian by

Inspired by one of our favourite Smitten Kitchen recipes, these sweet potato stacks make a great vegetarian option for the Christmas dinner table.

Sweet Potato Stacks (serves 6 as a side)

This side dish doubles as a main event for your vegetarian guests.

Ingredients

2 sweet potatoes

Olive oil

Salt

Pepper

50g feta cheese

A handful of finely chopped walnuts

A handful of finely chopped dried cranberries

A handful of finely chopped fresh mint

Method

1. Pre-heat the oven to 200c/180c fan/Gas Mark 6.

2. Slice the sweet potatoes into rounds of about 2cm thick and lay them on a baking tray.

3. Drizzle with oil and sprinkle with salt and pepper. Roast the sweet potatoes for 15 to 20 minutes, until cooked through.

4. Transfer the sweet potatoes to a serving plate. Crumble a bit of feta on top of each sweet potato round. Sprinkle each round with a few walnuts, some cranberries and top with the freshly chopped mint.

This recipe first appeared in The Irish Independent’s INSIDER magazine on December 11th.

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