naughty but nice

Sweet potatoes are natures super food, and cinnamon sugar is sinful, so that’s why I call this ‘naughty but nice’. I first had it years ago at a restaurant and I make it a couple of times a year for the family. This really is simple but brings your plate and taste buds to life! Have a go!



Sweet potatoes


Cinnamon sugar



Wrap your sweet spud in baking paper and twist at both ends like a bon bon or Christmas cracker. Roast in a 180 degree Celsius oven for about an hour, depending on the size of your spud. Cut in half and pop a dollop of butter on top. Now sprinkle with cinnamon sugar. That is it, and that is all it needs to be. Now to wipe the drool from the keyboard…..

naughty but nice

Sweet spud bake

This dish came to be because I’d made my Mexican spuds and had leftover roasted whole sweet potatoes. But it is so yummy that now I’ll roast the spuds just for the dish!



4 roast sweet spuds

¼ red cabbage

3 tbs rice malt syrup

3 different cheeses, about 100g dotted around

Parsley, chopped rough



Wrap your sweet potatoes in baking paper and bake at 180 degrees Celsius for one hour.

All wrapped up and ready for the oven!

Mash the potatoes into a lasagne tray. Drizzle the rice malt syrup onto the top, and then sprinkle with sliced red cabbage. Now add whatever cheese you like to the top.

Mashing the sweet spuds straight into the tray.

Bake at 180 degrees Celsius for half an hour. Sprinkle with parsley just before serving!

Sweet spud bake

Mexican style sweet spuds

Looking for a way to dress up a spud? Looking for an exciting vegetarian dinner option? This dish is delicious! And the colours are so pretty! This is good for dinner parties too because everything is placed on the table and people can assemble their own meal – so their ingredients and portion size are under their own control. Give this a whirl – you may find yourself making it as a new staple dish – I did!


8 sweet potatoes (assuming each person has one sweet potato)

1 tub of sour cream

1 jar of tomato salsa (homemade or bought)

125g grated cheese

1 can black beans

1 can sweet corn kernels

4 tomatoes, chopped roughly or a punnet of baby Romas sliced in half

1 red onion, chopped finely

A handful of coriander, chopped roughly

1 cucumber, diced chunky

2 avocados, diced or sliced as you like

1 lime

Ready for the oven


 The colours are just fantastic!


Individually wrap each sweet spud in baking paper and place on baking trays in the oven set at 160 degrees Celsius for about an hour. Drain the beans in a colander and rinse thoroughly under running water. Do the same with the corn. Place the corn and beans in a large salad bowl with the chopped onion, tomatoes, cucumber and coriander. Cut your lime in half and squeeze the juice over your salad. Once the sweet spuds are done, cut your avocado and either add it to your salad or serve as a side option. Place your sour cream, salsa and cheese as side options too. My hubby loves a bit of crunch, so I even have a bag of white corn chips as a side option! But fancy – I shove them in a bowl first! Lol! Each person assembles their own spud – so its pretty much unwrap a spud, cut in half and share the other half with the person sitting next to you, then top away. Sometimes I grill some chicken as a side option too. Oh the options! However you decide to serve your spuds, enjoy them!

Mexican style sweet spuds

Sweet spud and kale salad!

Simple and scrumptious. That’s all there is to say really!


3 sweet potatoes

5 garlic cloves

Olive oil

5 sprigs of kale

Sea salt

Handful of parsley, chopped



Heat a tray with a dash of olive oil in a 180 degree Celsius oven. Cut up your spuds and place them on the tray, giving them a wiggle around to coat in oil. Put the garlic on and shove the tray back in the oven for about 30 to 45 minutes. Put a dash of olive oil in a pan and chop up the kale, and into the pan it goes! Splash a little water on top and sauté for 5 minutes. Remove from heat. The kale should be bright green and smelling nice! Place the kale in a salad dish, and add the sweet potato to the top. Sprinkle with parsley and serve immediately! Eat the garlic too, it’s beautiful!


Sweet spud and kale salad!