Easy Peasy Foodie - VEGAN MEXICAN ROASTED SWEET POTATO CUBES
Delicious cubes of sweet potato, coated in spices, garlic and lime juice and roasted in the oven for just 20 minutes, these Mexican Roasted Sweet Potato Cubes make a delicious side dish for tacos, fajitas and BBQs.
Link to original recipe -> here
VEGAN POT PIE
Section 1: Ingredients
2 teaspoons cumin
2 teaspoons smoked paprika
1 teaspoon chilli flakes
1 teaspoon salt
2 cloves garlic crushed or grated
3 tablespoons olive oil
Juice of 1 lime
1 large sweet potato (roughly 500-700g / 1-1.5lb) chopped into 1cm/½inch cubes (ish!)
Section 2: INSTRUCTIONS
Preheat your oven to 220C / 200C / gas mark 7 / 425F.
Mix together the cumin, paprika, chilli, salt, garlic, olive oil and lime juice in a large bowl.
Add the cubes of sweet potato and stir to coat thoroughly. (Or use your hands!)
Place the sweet potato cubes on a large non-stick baking tray, ensuring the cubes are well spread out (use 2 baking sheets if necessary) and in a single layer.
Roast in the oven for 20 minutes.
The puff pastry makes this pie effortlessly delicious. But if you prefer a homemade crust, that's fine too. Use the homemade pot pie crust in this recipe. You can also find a gluten-free crust recipe here.
The combination of veggies I have used in this recipe is perfect in this pot pie. But for a change, use another winter or summer squash or sweet potatoes.
You can bake this pot pie as one large pot pie or small, individual pies in ramekins. You should get 6-8 small pies depending on the size of your ramekins.
It’s crucial to ensure the sweet potato cubes are spread out well over the baking sheet - if they are touching each other too much or piled on top of each other they will steam rather than roast…which won’t be half so nice! I have found that if you use a good non stick baking sheet, the cubes don’t need turning throughout their cooking time, but if you are at all worried do give them a check after 10 minutes and turn them if you think necessary.