For my final International Sweet Potato Week recipe, I have a nice, simple alternative to traditional bread croutons. I was inspired to make this recipe as I often like topping my soups + salads with different textures and nutrient rich ingredients as an alternative to bread croutons – as I’ve personally never really added them to any dishes. I’m a huge fan of adding some crispy air baked mushrooms, nuts, seeds and grains for that extra crunch or flavour in a dish. For this recipe, I decided to use sweet potatoes, as that’s what I’ve been celebrating over this past week.
These easy baked sweet potato cubes make the perfect flavour + texture addition to soups, casseroles, snacking and salads etc.
sweet potato croutons
1 sweet potato 200g
1/2 tbsp coconut oil
Pinch salt + pepper
Pinch curry powder
- Chop the sweet potato into very small cubes (about 1cm).
- Add the oil into a pan onto a medium-high heat to melt. Then, add in the salt, pepper and curry powder.
- Pour in the sweet potato cubes, and fry the potatoes for 15 minutes or until cooked through.
- When the potatoes are ready, remove them from the heat and serve.