Sweet potatoes are incredibly versatile and can be used to make delicious vegan dishes that are both nutritious and satisfying. Here are two simple and delectable recipes featuring sweet potatoes that you’ll love!
Full Recipe:
Ingredients:
- 400g (1lb) sweet potato
(Peeled and grated) - 200g (7oz) zucchini
(Grated) - 1/2 teaspoon salt
(For seasoning and drawing out moisture) - 2 tablespoons corn starch
(To help bind the mixture) - 1/8 teaspoon black pepper
(For a touch of spice) - 2 green onions
(Chopped) - Oil spray
(For greasing the baking tray) - Parchment paper
(For lining the baking tray)
For the Dipping Sauce:
- 80ml (1/3 cup) yogurt
(Plant-based yogurt for a vegan option) - 1 teaspoon sriracha
(For a bit of heat) - 1 teaspoon maple syrup
(To add a hint of sweetness) - 1/2 teaspoon lemon juice
(For a touch of acidity) - Salt to taste
Instructions:
- Prepare the Vegetables:
- Peel and grate 400g (1lb) sweet potato and transfer the grated sweet potato to a mesh bag or sieve.
- Grate 200g (7oz) zucchini and add it to the same mesh bag or sieve.
- Sprinkle 1/2 teaspoon salt over the grated vegetables and mix until well combined. Let it sit for 10 minutes to draw out excess moisture.
- Drain Excess Liquid:
- After 10 minutes, squeeze the liquid out of the grated sweet potato and zucchini as much as possible.
- Transfer the squeezed mixture to a mixing bowl.
- Season and Bind:
- Add 2 tablespoons corn starch and 1/8 teaspoon black pepper to the bowl.
- Finely chop 2 green onions and mix them into the mixture.
- Form the Hash Browns:
- Spray a baking tray with oil and line it with parchment paper.
- Use a cookie cutter or cooking ring to form the sweet potato mixture into small patties, about 1cm (0.35 inch) high. Do not compact the mixture too much.
- Bake the Hash Browns:
- Preheat your oven to 200°C (390°F).
- Place the formed patties on the baking tray and bake for 15 minutes.
- After 15 minutes, carefully flip each hash brown over. They will be fragile, so handle them gently.
- Bake for an additional 10-15 minutes or until they are golden and crispy.
- Prepare the Dipping Sauce:
- In a small bowl, mix 80ml (1/3 cup) yogurt, 1 teaspoon sriracha, 1 teaspoon maple syrup, 1/2 teaspoon lemon juice, and salt to taste.
- Serve and Enjoy:
- Let the hash browns cool slightly before serving.
- Serve with the prepared dipping sauce and enjoy your delicious, crispy, and healthy sweet potato hash browns!
Instructions:
- Prepare the Vegetables:
- Peel and grate 400g (1lb) sweet potato and transfer the grated sweet potato to a mesh bag or sieve.
- Grate 200g (7oz) zucchini and add it to the same mesh bag or sieve.
- Sprinkle 1/2 teaspoon salt over the grated vegetables and mix until well combined. Let it sit for 10 minutes to draw out excess moisture.
- Drain Excess Liquid:
- After 10 minutes, squeeze the liquid out of the grated sweet potato and zucchini as much as possible.
- Transfer the squeezed mixture to a mixing bowl.
- Season and Bind:
- Add 2 tablespoons corn starch and 1/8 teaspoon black pepper to the bowl.
- Finely chop 2 green onions and mix them into the mixture.
- Form the Hash Browns:
- Spray a baking tray with oil and line it with parchment paper.
- Use a cookie cutter or cooking ring to form the sweet potato mixture into small patties, about 1cm (0.35 inch) high. Do not compact the mixture too much.
- Bake the Hash Browns:
- Preheat your oven to 200°C (390°F).
- Place the formed patties on the baking tray and bake for 15 minutes.
- After 15 minutes, carefully flip each hash brown over. They will be fragile, so handle them gently.
- Bake for an additional 10-15 minutes or until they are golden and crispy.
- Prepare the Dipping Sauce:
- In a small bowl, mix 80ml (1/3 cup) yogurt, 1 teaspoon sriracha, 1 teaspoon maple syrup, 1/2 teaspoon lemon juice, and salt to taste.
- Serve and Enjoy:
- Let the hash browns cool slightly before serving.
- Serve with the prepared dipping sauce and enjoy your delicious, crispy, and healthy sweet potato hash browns!
FAQs:
1. Can I make the sweet potato hash browns ahead of time?
Yes, you can prepare the mixture and shape the hash browns ahead of time. Store them in the refrigerator for up to 24 hours before baking. Just ensure they are well covered to prevent drying out.
2. Can I freeze the sweet potato hash browns?
Absolutely! You can freeze the uncooked hash browns for up to 3 months. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
3. What can I use instead of corn starch?
You can use potato starch or tapioca flour as an alternative to corn starch. These will help bind the mixture and give it a nice texture.
4. How can I adjust the spice level in the dipping sauce?
If you prefer a milder dipping sauce, reduce the amount of sriracha or use a milder hot sauce. You can also add a pinch of cayenne pepper for an extra kick if desired.
5. Can I add other vegetables to the hash brown mixture?
Yes, feel free to add other finely grated vegetables such as carrots or parsnips to the mixture. Just make sure to squeeze out any excess moisture before mixing.
Nutritional Information (Per Serving of Hash Browns):
- Calories: 120 kcal
- Protein: 3g
- Carbohydrates: 22g
- Fat: 2g
- Fiber: 3g
Note: Nutritional values may vary based on specific ingredients and portion sizes.
Conclusion:
Sweet potatoes are not just for traditional dishes; they can shine in innovative, plant-based recipes like these! Whether you opt for the crispy hash browns with a zesty dipping sauce or the hearty and flavorful tacos, these sweet potato recipes offer a delightful and nutritious twist to your meals. Quick, easy, and utterly delicious, these dishes are perfect for any meal of the day. Try them out and savor the incredible flavors and health benefits of sweet potatoes!
Bon Appétit! 😊💚