This sweet potato recipe’s nothing less than a feast! It was inspired by a delicious meal I had recently while visiting a close friend in Amsterdam. We decided to hang out for the afternoon & evening and ended up chilling out with great conversation and food to match.
If you like, you can read more about that, in the post Gluten free vegan in Amsterdam. Or, if you just want the link to the restaurant, see at the foot of this page.
I had such a lovely time that day and such delicious food that I decided to try and make a recipe version which I could share with you! And wow does this work well. I’m truly blown away by this meal.
Invite your friends round, serve this up for only your favourite people! It’s a yummmm moment!!
The first thing to prepare in advance is the vegan sauce to accompany it. Absolutely essential – for giving the icing on the cake so to speak. You could make a different sauce if you prefer, but this one’s my favourite.
Next, collect together the biggest amount of variety you can find to create different textures and crunches. Here’s what I did . . .
I shredded some lettuce, white cabbage for extra crunch and had some baby spinach leaves and young green leaves. I chopped some avocado, red pepper, green pepper, cucumber, cherry tomatoes and grated some carrot. From a tin came sweetcorn, from a jar, some jalapeños and some baby corn, and from the freezer some Edamame beans.
I prepared and collected all the ingredients while the sweet potatoes were roasting in the oven. See how to make your sweet potato chips here.
Make sure you roast a whole garlic in its skin, cooked in with the sweet potatoes, ready to use on the final dish, because that gives a wonderful surprise touch to the final flavour.
Cook the edamame beans in some boiling water for a few minutes. Taste them to check they’re cooked to your satisfaction and then remove from the heat. Let them cool down and then pop them out of their shells, ready to use.
You’re going to layer a plate. Put a generous layer of sweet potato chips on the bottom of a plate. Take the garlic and squeeze out some of the roasted cloves onto the chips.
Lay some greens on top, followed by the cabbage, peppers, cucumber, sweet corn and cherry tomatoes. Sprinkle over some grated carrot and finish with chopped jalapeño, edamame beans & baby corn.
You can add the sauce or serve it on the side. I like it best all over the dish so I recommend serving it at lease partially added to the plate so that your guests get the full whack of this dish.
The restaurant where we went was the Vegan Junk Food Bar in the Pijp in Amsterdam.
If you have any questions or thoughts about this sweet potato recipe feast, please leave me a comment below and I’ll get back to you!