Ingredient Of The Week

Feb 5 2009 With Chris Duffy

AFTER a snow-filled week, a taste of the Caribbean might be welcome.

It comes in the shape of the orange-fleshed sweet potato – in season until next month. You can also rustle up a host of winter-warming dishes associated with the regular spud.

Containing vitamins A, C and E, sweet potatoes have a creamy texture and a sweet-spicy flavour.

You can boil and mash them, and they are great baked, too. Wrap in foil, place in a hot oven for about 50 minutes and serve with your favourite topping.

They can also be added to risotto, pasta or curry – and how about sweet potato chips?

* Chris Duffy is executive chef at Filini at the Radisson SAS Hotel, Birmingham.