Today's recipe is for a sweet potato green mojo and I didn't just make up the word 'mojo'. Mojo is a sauce that originated in the Canary Islands and is usually served spread over wrinkly potatoes or with fish. For this recipe I am making a green mojo sauce using green pepper, green chilli and parsley. This is a really easy way to add flavour to sweet potatoes and the sauce takes no time at all to make. Just throw everything into a food processor and blend to a paste. It's that simple. I have put two tablespoons of apple cider vinegar in this sauce but if you prefer things less acidic, go for one tablespoon.
Just a little comment on sweet potatoes.... There is a doctrine that describes how foods that visually resemble a part of the body support the health of that body part. You may have noticed that sweet potatoes are shaped quite like a pancreas. The pancreas plays an essential role in healthy digestion responsible for among other things, the release of insulin which helps to control blood sugar levels. It is understood that sweet potatoes can help to keep our blood sugar levels stable as the sugar in sweet potatoes is released gradually into our blood stream.
This recipe serves two portions.
4 sweet pototoes
1/2 green pepper
1 green chilli
4 cloves of garlic
1 teaspoon of ground cumin
2 teaspoon of sea salt (1 for the green mojo and one for the sweet potatoes)
Small bunch of parsley leaves
2 tablespoons of apple cider vinegar
4 tablespoons of olive oil (3 for the green mojo and one for the sweet potatoes)
1. To prepare the sweet potatoes, wash them and peel them. Pierce them with a fork and par boil them for about ten minutes.
2. Remove from the heat and drain. Cut the pototoes into slices about a centimetre thick. Place in a bowl with a tablespoon of extra virgin olive oil and a teaspoon of sea salt. Toss the potatoes to coat them. Put them on a baking tray and roast in a pre heated oven for about 30 minutes, turning them half way through.
3. To prepare the green mojo, de-seed the green pepper and green chilli. Place them along with the remaining ingredients in a food processor and pulse until a paste forms.
4. Once the potatoes are roasted, put them in a bowl, pour the green mojo sauce over them and serve immediately.