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Classic Sweet Potato Casserole

Classic Sweet Potato Casserole

This ain’t your average fish dinner. With a crunchy parmesan crust and a hit of Cuca Salts for Seafood, even basic cod gets a gourmet glow-up. It’s zesty, crispy, and ridiculously easy — the kind of dish that makes you look like you really know what you’re doing. Weeknight hero? Absolutely.

Ingredients

600 gramssweet potatoes, cut into 3 cm chunks
200 gramsokra or green beans, halved
50 gramskale, roughly chopped
2 smallonions, 1 roughly chopped
5 cmginger, roughly chopped
3 clovesgarlic, roughly chopped
1 smallscotch bonnet chili
4 tbsptomato purée
¾ cupcrunchy peanut butter
2 tbspsunflower oil
2 tspcoriander seeds, toasted and crushed
2 tspcumin, ground
1 tspblack pepper, ground
½ cupcoconut cream
3 cupsvegetable stock
¼ tspCuca Salts for Veggies
coriander (to serve)
lime wedges (to serve)

Method

  1. Put half the roughly chopped onion, ginger, garlic, scotch bonnet, tomato purée and peanut butter in a food processor, and whizz to a paste.
  2. Heat a casserole dish over a medium heat and add sunflower oil.
  3. Fry the other half of onion with Cuca Salts for Veggies for 5 minutes until softened. Add the spices and fry for a minute, then stir in the peanut paste and fry for 5 minutes.
  4. Stir in the coconut cream and stock, bring to a simmer and bubble for 10 minutes until fragrant and reduced a little.
  5. Stir the sweet potato chunks into the sauce, cover and cook for 15 minutes.
  6. Add okra and kale, cook for another 10 minutes with the lid off if you prefer a thicker sauce.
  7. Scatter the coriander to serve and adding a squeeze of lime as a garnish. You can serve it alongside rice or potatoes.