Roasted sweet potato fajitas

It’s been such a busy weekend with my family visiting me from France so this recipe is a little bit late, but I simply couldn’t deprive you of it.

I LOVE sweet potatoes and this is one of my favorite to-go lunch recipes ever: roasted sweet potato, red onion and red pepper wedges with Mexican spice, crème fraiche, feta cheese and crunchy iceberg lettuce.

It’s perfect, delicious hot or cold, morning or night.

Every time I have it, that’s all I wanted to eat for the next week.

Unfortunately, it wasn’t to be, but this baby will most definitely be featuring on my Instagram feed regularly over the next few weeks.

Although I adore this fajita recipe as a vegetarian one, it’s also delicious with some spicy and crispy fried chorizo on top for a meaty twist.Your choice, really.


Serves 2


1 large sweet potato, washed and cut into wedges

1 red onion, chopped into wedges

1 onion, chopped into wedges

1 red pepper, deseeded and sliced into strips

1 tbsp olive oil

15g fajita or Mexican seasoning

Fresh coriander

Iceberg lettuce, shredded

50g feta cheese

Crème fraiche or sour cream, to serve

4 tortilla wraps

Optional: chorizo

1. Heat oven to 200° C. In a mixing bowl, toss sweet potato, onion, red onion and red pepper wedges with olive oil and spices. Place on a baking tray and roast for 40 minutes, turning halfway through.

2. Warm the wraps as indicated on the packet (or 8-10 minutes, wrapped in tinfoil in the oven).

3. Make fajitas once the vegetables are cooked by placing them in the wraps with a dollop of cream, some chopped coriander, iceberg lettuce and crumbled feta cheese.

IMG_3953For a meatier option, fry some chorizo slices in a pan until crisp while vegetables are baking then add to the fajitas.

4. Enjoy!



Sweet potato dauphinoise

My mother often made Gratin Dauphinois for us when I was a child, as a hearty side dish to some delicious meaty Sunday main. I looked forward to this very much, and still do, as I absolutely adore this warm and creamy potato gratin, the bottom potatoes melting in my mouth, the cheesy top having gotten crunchy and crispy under the grill and the nutmeg adding its distinctive nutty aroma.

I still make it myself, sometimes simply because I’m in the mood for it or if I cook for a large enough number of people, as it is a very satisfying dish which to be honest doesn’t really take that much preparation time. However, I’ve played around with it a little to make it a bit healthier: my main trick is to use sweet potatoes as well as classic, white potatoes, which gives this old French classic a new twist – as well as a higher dose in vitamin A and a lower calorie count.

In any case, this dish really is a wonderful side dish and scrummy comfort food, perfect for Sunday lunch, dinner party or a cosy Sunday evening. A must-try!

Serves 3


2 sweet potatoes, washed and peeled

2 potatoes, washed and peeled

150 ml crème fraiche or double cream

1 tsp of nutmeg



50g cheese (English cheddar or French comté, for example), grated

1. Preheat oven to 180° celsius.

2. Chop potato and sweet potato into even slices, not too thick. Wash the starch off the potatoes, then put them in a bowl with the crème fraiche or double cream, nutmeg, salt and pepper and mix them well, covering all slices evenly.


3. Take an ovenproof dish and butter the sides. Layer alternate slices of potato and sweet potato inside the dish, covering with the rest of the cream. Place the grated cheese on top of the potatoes.


4. Put the dish in the oven and bake for 45 minutes, or until a fork easily pierces the potatoes and the top is well gratiné (browned in the oven).

5. Serve as a side dish or as a main with a side salad or vegetables on the side.


6. Enjoy!IMG_3356

Baked sweet potato fries

Sweet potato fries have definitely overtaken classic potato fries for me, and I warn you, if you make these, they’ll probably do the same to you. They are sweet and salty and go with just about any main dish, from meat to fish, especially considering the fact that you can literally use just about any herb or spice you choose to make these and in all probability, they’ll turn out great. I’ve made these with cumin and cinnamon (delicious sweet and spicy), earthy rosemary and thyme, and here, with my favourite: paprika.

As for the cooking method, I’ve had sweet potato fries deep-fried before, which tastes lovely, but have to admit I prefer them baked. For one thing, I don’t like the idea of eating to many deep-fried foods, which I can’t say I think is good for you overall. Secondly, baking is definitely a quicker and easier way to prepare fries. However, even if I ignored all that, I feel that baking brings out just the right flavours and textures in these fries.

This dish is a real crowd-pleaser: it can be served as a main vegetable dish, with a salad, as a side dish or even as an appetiser, with a tasty dip! And the clincher? These are amazingly easy to make. No downsides to these babies!

So, when are you having them for dinner? 😉


My latest SPF dinner, keeping it simple with a little raw veg and a piece of battered cod. Delicious.

Serves 1 (as a side dish)


1 large sweet potato, washed

Olive oil



Spice – any you choose! Sweet potato goes with a surprising number of spices (and herbs, for that matter), including cumin, cinnamon, curry powder, cayenne pepper, or, my favourite, paprika.

1. Preheat oven to 200° celsius.

2. Peel the sweet potato and cut it into three pieces vertically, then proceed to cut each third into similar sized, fry-shaped pieces.

3. In a bowl, toss the sweet potato fries with a little olive oil, salt and pepper, and any spice or your choosing. Make sure the fries are evenly coated.

4. Arrange your fries on a baking tray, making sure they are all in a single layer. If they aren’t, no problem, but you will have to turn them more often to make sure they get evenly cooked.

5. Put baking tray in the oven for 25-30 minutes. Turn the sweet potato fries halfway through baking. When ready, take out of the oven, let rest for a minute before serving.

6. Enjoy!