TOP TIP: SWEET POTATOESPosted 7 September 2017 by The Saucy Fish Co.
Okay okay, so we may have mentioned how much we flipping love a sweet tater. How could we not - they are tasty, sweet and full of that good ol’ fibre that keeps us full for longer? The sweet potato is also a versatile little thing, commonly baked, roasted or mashed. PLUS they taste great in pasta or curry dishes.
Coming to season in October, now is the perfect time to make them the centre of attention at mealtime (alongside some Saucy fishcakes, of course).
This month we are mashing up our handsome sweet potato and paring it with our Smoked Haddock Fishcakes. Oh October, with tasty dinners like this, you can stick around.
What you will need: (serves 2)
○ The Saucy Fish Co. Frozen Smoked Haddock Fishcakes with a Vintage Cheddar Centre
○ 3 large sweet potatoes, peeled and cut into small pieces
○ 1 tablespoon or coconut oil
○ Splash of whole milk
○ Salt and pepper for seasoning
○ A pinch of nutmeg
Pre heat the oven to 200°C, then cook your fishcakes for 30 mins.
Put the sweet potatoes in a pan, cover with water and bring to the boil. Cook for about 15 minutes, until tender and can pierce with a folk. Drain, then add your remaining ingredients, adding more milk if needed. Mash until smooth, then serve with your Saucy fishcakes.