If you have the other half of the sweet potato to use up, and if you want your flat to smell lovely and autumnal, and if you picked up a mini cheese-board selection from the supermarket earlier ‘cos it was just too cute not to buy, I would recommend knocking up this quick and easy sweet potato “pickle”.  Serve with cheese and bread, or maybe as an accompaniment to grilled sausages.  As it’s not a proper conserve, it will need to be eaten within a week as it won’t store longer.

Original from the same internet recipe page as the risotto just posted.


Sweet Potato Pickle

Half a sweet potato.  Pare off any knobbly bits of skin but otherwise leave unpeeled.  Carrot or squash would work if no sweet potato.
Fenugreek, chilli powder, turmeric, salt
Vegetable oil


Heat oil in a saucepan.  Add the fenugreek and chilli, and let heat for a couple of minutes until fragrant.

Add the potato and stir at high heat for 5 minutes.

Add the turmeric and salt, lower the heat and cover.  Cook for 10 minutes, stirring occasionally, until potato tender.

Drizzle lightly with honey (you shouldn’t need much, sweet potato skins caramelise when cooked so the pickle should already be quite sweet).

Stir for a few minutes more.

Allow to cool, serve as required and refrigerate in the meantime.


Alt suggestions: I think swapping the chilli powder for smoked paprika could lead to joyous things…..




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