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Fancy a hearty, vegetarian meal that's quick and easy to make? Or just don't know what to do with sweet potato? Here's three sweet potato recipes to get you started - whether you want breakfast, dinner, or just a snack.

Sweet Potato Fritters


Serves 2


  • 250g sweet potato, peeled and grated (around 2
    medium potatoes)
  • 100g plain flour
  • 1 small bunch parsley, chopped
  • 2 eggs
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • Salt & pepper
  • Vegetable oil, for frying

To serve:

  • Greek yoghurt
  • Fresh coriander or parsley, chopped
  • 2 eggs



1. Squeeze as much moisture out of the potato cakes as you can and pop in a big mixing bowl. Add the flour, parsley, eggs, spices and seasoning and mix
together lightly to create a thick batter.
2. Pour the veg oil into a large pan, about 2 cm deep. Allow to heat and then carefully drop spoonful’s of the batter into it. Let fry for around 2 – 3 minutes on
each side, then remove and drain on kitchen paper.
3. In the same pan, fry your eggs until the whites are set and the yolks runny.
4. Serve between two plates with a dollop of Greek yoghurt and an egg, scattering the coriander or parsley over the top.


Sweet Potato Skins


Serves 12


  • 6 small sweet potatoes
  • 1 tbsp oil
  • Salt & pepper
    100ml milk
  • 200g grated cheese (we used a mix of cheddar
    and mozzarella)
  • 4 spring onions, finely sliced into rounds

To serve:

  • 1 pot sour cream
  • 6 rashers streaky bacon, grilled until crispy and
    then chopped
  • 1 small bunch chives, finely chopped



1. Bake the sweet potatoes at 200c for around 45 mins to an hour until they’re soft. Let them cool and then cut in half lengthways.
2. Scoop out the flesh – leaving a thin layer of potato to protect the skins. Pop the flesh in a large mixing bowl and put aside.
3. Drizzle the skins with the olive oil and season to taste. Pop back in the oven for 10 minutes or until slightly crispy.
4. Mash the flesh with the milk, salt and pepper until smooth. Add half the cheese and all the spring onions and fold in. Add to the skins and then top with the remaining cheese.
5. Bake for another 15 minutes or so until the cheese is melted and bubbling.
6. Top each potato skin with a spoonful of sour cream, crumble over some bacon and sprinkle over the chives.


Sweet Potato Curry


Serves 4


  • 2 tbsp oil
  • 1 red onion, finely chopped
  • 1 red chilli, finely chopped
  • 1 thumb sized piece fresh ginger, grated
  • 2 tsp garlic paste (or 4 fresh cloves, grated)
  • 2 tbsp curry paste
  • 1 tbsp peanut butter (optional)
  • 1 tbsp tomato puree
  • 400ml can coconut milk
  • 400g tinned chopped tomatoes
  • 400g tinned chickpeas, drained
  • 1 small bag baby spinach

To serve:

  • small bunch fresh coriander, chopped
  • 1 lime, quartered
  • Salted peanuts, chopped (optional)


1. Heat the oil in a large pot (one that has a lid) and then add the red onion. Stir fry for 5 minutes or so until softened and then add the chilli, ginger and garlic. Fry for a couple of minutes to release their fragrance and then add the curry paste, peanut butter and tomato puree.
2. Cook out for a couple of minutes before adding your sweet potato. Let colour a little and then add the coconut milk, chopped tomatoes and chickpeas. Bring to a boil, then turn the heat down
to a gentle simmer and pop on the lid. Bubble away for 20 minutes or so until the sweet potato is cooked through.
3. Just before serving, stir through the spinach until wilted and then
serve with a sprinkling of coriander and peanuts over the top if using – the lime wedge on the side.


Be sure to pick up any ingredients for the recipes you'd like to try from your local SPAR, and feel free to share your finished products on our Facebook page.