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Sweet Potato, Spring Onions and Garlic

I discovered sweet potatoes very late in life, and began cooking with it even later. This is one of my favourite dishes, and it’s a lovely blend of textures and flavours. There’s crisp and crunch and smooth and soft, plus sweet and savoury and garlic all at once in every bite.

This recipe was created for The Right Side of Life, a Safal community on Facebook. If you’re interested in eating healthier and involving food in different aspects of wellness, this is a group for you. We’re planning lots of activities and content for this group that I’m sure you’ll love!

The delightful blend of flavours and textures in this dish makes it quite an addictive snack.


  • Sweet potatoes, washed boiled and thickly sliced
  • Spring onion greens (the green portion), sliced
  • Garlic, sliced or chopped
  • Salt and pepper to taste
  • Lemon wedges or juice
  • Ghee or butter for frying


  1. Heat ghee, butter or oil in a pan, enough for shallow frying
  2. Fry the sliced sweet potato until golden brown and crisp on each side. Take off the flame and keep warm.
  3. Add more ghee, butter or oil in a pan, enough to saute the amount of spring onions you have in mind.
  4. Fry some garlic in there until it begins to turn brown. Add the spring onions and a few seconds later, a sprinkle of salt. Cook until it’s as tender as you like.
  5. Serve as a snack, appetiser or side dish with a few wedges of lemon.


  • Sweet potato slices can be as thick or thin as you like
  • Don’t fry the sweet potatoes for too long or they’ll go dry
  • When boiling the sweet potato, you know it’s cooked when a knife or fork poked in, goes in easily and comes out just as easily.
  • You can use any type of oil/fat you prefer
  • The spring onions will reduce in quantity after cooking. Use a little extra.
  • You can use the whites of the spring onions too if you want.
  • Experiment with orange juice instead of lemon for a twist.

A video of how I made it.


Breakfast Platter #1

I’m trying to post regularly, yet again, and want to try documenting the stuff we do in the kitchen. It helps to have something to refer to.

It’s Saturday and this is breakfast in bed for the girls.

When we spend more time eating from a platter with multiple ingredients designed to be eaten together and to complement each other, we take more care in choosing what we put in the platter and then have to contemplate nearly every bite. This results in slower eating, more conversations, more time spent together, smaller portions and ultimately, greater satisfaction.

Indu is a small eater and the smaller platter is hers, though even this is stretching it a bit.

The eggs were slowly cooked so the whites wouldn’t crisp up, which none of us like, potatoes were boiled and then grilled with the tomatoes in a grill-pan, broccoli florets blanched, broccoli stem trimmed and the tender portion chopped, cucumber sliced and a spoonful of olives to go with the potatoes.

A spoonful of spicy spring onion jam spread on a burger bun brought in a burst of flavour and was the central point of the platter. Freshly squeezed and chilled orange juice to wash it all down.

Altogether, simple to put together, interactive and easy to eat, all altogether satisfying. We realised later there was no meat on the platter and that’s a good thing. We’re trying to reduce our consumption of meats and such meals help.


  • Broccoli, florets, blanched
  • Broccoli, stem, trimmed and chopped
  • Olives, bottled
  • Potatoes, boiled, sliced and grilled
  • Tomatoes, halved and grilled
  • Eggs, very slowly fried and drained
  • Cucumber, peeled, trimmed and sliced
  • Oranged, juiced, with pulp
  • Jam
    • 3 Spring onions, chopped
    • 1 tsp Garlic powder
    • 1 tbsp Balsamic reduction
    • 1 tbsp Olive oil
    • Salt and pepper
  • Burger bun halves


  • Jam: Put all jam ingredients in a pan and cook to a soft mush.
  • Assemble all ingredients and serve

What do your weekend breakfasts look like?