Sweet Potato Shakshuka With Sriracha Butter & Pickled Onions From Ottolenghi Test Kitchen Recipe on Food52 (2024)

FAQs

How do you mash sweet potatoes Ottolenghi? ›

Put the sweet potato in a small saucepan, add boiling water just to cover, then stir in a teaspoon and a half of salt and cook on medium-high heat for 10-12 minutes, until soft enough to mash. Drain the potatoes, add a tablespoon of oil, and mash until smooth.

Sweet potatoes are mainly composed of carbs. Most of the carbs come from starch, followed by fiber. This root vegetable is also relatively low in protein but still an important protein source in many developing countries.

While I did add onion, red bell pepper, and garlic to give the sauce a little extra texture and 'oompf,' you can totally make this shakshuka recipe without pepper! Instead of the bell pepper, I would suggest substituting carrot or even potatoes, just know the cook time will be longer if you use potatoes.

TIPS & TRICKS to Make this Recipe: The main secrets to achieving that incredible crispy texture, is to soak the cut sweet potatoes in cold water for at least 30 minutes. This helps remove the starch from the sweet potatoes so they´re not limp & soggy.

If you enjoy sweet potatoes, you can absolutely enjoy them daily. However, eating multiple sweet potatoes every day could cause a harmless condition called carotenodermia, where your skin turns yellow-orange. You may also want to be cautious about your sweet potato intake if you have a history of kidney stones.

Absolutely. Besides their health benefits, sweet potatoes are a great addition to any weight loss diet. First up, they're very high in fibre — especially soluble fibre. Soluble fibre is excellent because it slows down your digestion and helps you feel full, which can curb the urge to snack between meals.

Sweet potatoes contain the “good” kind of carbs – often called “complex carbohydrates.” Complex carbohydrates are considered healthier than simple carbohydrates. They take longer to digest and create more lasting energy.

Both Shakshuka and Menemen serve as rich, cultural embodiments of their respective cuisines. Shakshuka, with its layered flavors, mirrors the diversity of North African and Israeli culinary heritage. Menemen, by contrast, champions simplicity and freshness, epitomizing Turkish cuisine's essence.

This Turkish Menemen features a blend of tomato sauce, green pepper, and chilli pepper. Same base as the Shakshuka, but with a spicy spin! When you've mastered the basics and want to experiment with spices, this Indian style skillet is just what you need.

What country eats shakshuka? ›

Shakshuka (also spelt with an O, shakshouka), is a staple dish on any Israeli breakfast table. In fact, they eat it at breakfast, lunch and dinner – both at home and in restaurants. The dish is so popular here that it's considered right up there with falafels and hummus as the best of Israeli cuisine.

Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish. Bake the potatoes for 20 to 30 minutes, until heated through.

Despite their sweet taste, these potatoes have an intermediate glycemic index (GI) level, meaning they are digested and absorbed fairly slowly, leading to a more gradual increase in blood sugar levels. But, a lot of these benefits, including nutrients and taste, can be lost by boiling sweet potatoes.

Forget what the mixer chick said, make your mashed sweet potatoes like you would normal mashed potato, then heat up a frying pan/skillet until it's super hot, add a bit of oil or butter as extra lubricant, and throw some mash in it, it will evaporate some moisture and make it thicker, plus give it a slight toasty ...