Way back in December of 2015 we planted a purple sweet potato in one of the galvanised beds. We have never grown them before and did absolutely no research on how to grow them – we just planted it and left it to its own devices.
Long after the squash and pumpkin were over the sweet potato kept growing.
We looked up when to harvest and found that it was either after it flowered or when the vine began to wither. A few weeks ago there was no sign of flowers but the vine was yellowing and starting to wither. We assumed that like when harvesting potatoes we would dig into the soil and find lots of delicious sweet potatoes. So we dug only to find…
One giant sweet potato!
What we now know is that as the vine grows you need to bury sections of it. The buried sections will start forming roots within a week and new tubers will form from these roots. If you don’t do that well…you will get a monster like we did 🙂
As you can see it had grown so large it had started to crack in places and appeared quite wooden, it also had lost most of its purple colour. Undaunted, we were determined to eat it! As we still had a few capsicums and coriander in the garden I turned half of the sweet potato into a Morrocan vegetable bake. I sliced centimetre rounds of the sweet potato, quartered the capsicums, halved some baby carrots and cut two red onions into wedges. I poured 2-3 tablespoons of olive oil into a big bowl and added 2 tablespoons of Morrocan seasoning, a tablespoon of smoked paprika, and a teaspoon of dried chilli flakes. I then added the veggies and gave them a good toss before putting them in a single layer on a couple of baking trays. While the veggies baked for 25 minutes I finely grated a lemon and then prepared some couscous adding the juice of the lemon and half the rind. I also steamed some spinach and rainbow chard. Once everything was ready I put the couscous into bowls with the veggies, added a good dollop of Greek yoghurt topped with the remainder of the lemon rind, coriander leaves and some toasted pine nuts, and served with the steamed spinach.
It was delicious! The sweet potato was perfect, the vegetables had slightly caramelised and the seasoning was spot on. A really amazing dinner, try it for yourself and see!