sweet potato croutons
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.
Enjoy!
sweet potato croutons
serves 3-4
ingredients
1 sweet potato 200g
1/2 tbsp coconut oil
Pinch salt + pepper
Pinch curry powder
method
- 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.
The soup looks so creamy and comforting! I love those sweet potato topping.
Ooo, this is such an awesome idea! :] I’d prefer this to the regular croutons, and I happen to have all the ingredients I need to make em’! Thanks for sharing!
2 In a medium, nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sweet potatoes and cook, shaking the pan and moving the pieces around often, until evenly browned on all sides, about 10 minutes. Remove from the heat and drain on paper towels.