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Paired with sweet potatoes, broccoli, basil carrots and baking powder biscuits, this was truly a Big

On this occasion I layered the roasting pan with sweet potatoes, then the stuffing which didn't fit in The third use of this stuffing has been in leftovers pies, made using the remaining sweet potato, stuffing The sweeter notes of the sweet potato and chestnut played well with the more savoury tones from the stuffing

I have - I think - tagged all of the recipes using it): Fenugreek and Sweet Potato Curry Orange and Fenugreek Stuffing Garlic and Sweet Potato Curry Fenugreek Porridge Butternut and Chestnut Cream Soup Miss Sophie's

chopped 1 tbsp olive oil 3 cloves of garlic, sliced 1 onion, chopped 2 carrots, roughly chopped 1 small potato Sauté until translucent then add carrots and potato.

sauce: 3 onions, sliced fine 1/2 head of garlic, crushed 1 tbsp olive oil 1 tsp sage, crushed 1/2 sweet potato Add the sweet potato and pepper and cook for a few more minutes.

tbsp peanut oil 4 onions, chopped 1 (largish ) chunk ginger, chopped 8-10 carrots, chopped 1 sweet potato

olive oil 2 onions, chopped 1/2 head of garlic, chopped 2 carrots, chopped 2 zucchini, chopped 1 sweet potato

finely chopped 1 onion, roughly diced 1 knob of ginger, minced 3 carrots, roughly chopped 2 small-medium potatoes browned garlic, onion and ginger add a nice-counter balance to the tartness of the rose-hips. 2) Add the potato

I used it in Purple Sweet Potato Frittatas, on the side with Cuban Black Beans and baked Sweet Potato

) 500g chestnuts, parboiled and peeled 1/2c pomegranate juice 2 large carrots, chopped a handful of potatoes