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Sweet Potato Wedges with Rice and Peas
We LOVE sweet potatoes.
They are the king of potatoes. The flavour always brings so much to any dish, and this recipe is gonna go straight to the top of your mid-week meals hit list. The coconut brings a true Caribbean vibe to it all. It’s damn tasty.
This is a super tasty and easy vegan dinner idea, a little bit of comfort food with a zing!!
- 3 scallions
- 2 inches ginger (peeled & roughly chopped)
- 2 cloves garlic (roughly chopped)
- 2 scotch bonnet chilli (deseeded)
- 1 tbsp fresh thyme
- 1.5 tsp salt
- 1.5 tbsp all spice
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp paprika
- 1.5 tbsp tomato puree
- 1 tbsp apple cider vinegar
- Juice of 1 lime
- 4 medium sweet potatoes
- 1 tbsp desiccated coconut
Rice and peas:
- 1 cup (200g) basmati rice
- 1 bunch spring onions (finely chopped)
- 2 garlic cloves (minced)
- 1 tbsp salt
- 2 tsp allspice
- 6 sprigs thyme
- 1 cup (2/3 400g can) coconut milk
- 1 cup (200ml) cold water
- 1 can kidney beans (drained)
- Side Salad
- Chilli Sauce
- Mixed Seeds
- Food processor
- Mixing bowl
- Baking tray
- Pan (with a lid)
Cut the sweet potatoes into wedges and fork the wedges a few times (this will help the flavour of the rub get right into the flesh of the sweet potato.
Put all the Jerk Rub ingredients into a food processor and whizz them up into a thick paste.
Pour the paste and the desiccated coconut and the wedges into a mixing bowl and mix everything round so the potatoes are well covered in flavour.
Place the seasoned wedges on a baking tray, put the tray in the oven and bake the wedges for 30-35 minutes at 200℃ (352℉).
Pour the rice into a pan filled with cold water and stir it round until the water is cloudy. Pour the rice into a sieve to drain off the water and pour the rice back into the pan.
Pour all the other ingredients, except the beans, back into the pan and lightly stir them into the rice.
Put the rice on the stove, turn the heat up and when the rice hits boiling point, reduce the temperature, put the lid on, set to a gentle simmer and leave the pan on the stove for 10 minutes.
Take the lid off, pour the beans into the pan, gently fold them into the rice and let the rice sit for 5 minutes
Take the wedges out of the oven and serve them immediately with the rice, a side salad, some chilli sauce and a sprinkle of mixed seeds.