A vegetable revolution - sweet potato kiev

I love vegetables. My sister loves vegetables. Meat we could take it or leave it. But vegetables hold a special place in our hearts. So we talk about them from time to time and since I have started The Cool Food School they have become the main topic of conversation pushing trivial matters like clothes, our kids and family gossip to one side. 

So guess what we ended up talking about on a rare night out together?! After we dispensed with the small talk; “How are your kids?” “Fine, how are yours?” , “Good. Husband?” “Grand. Yours?”

“Grand - now let’s have a look at the menu”, we swiftly moved onto food. We both started bemoaning the lack of really inspiring vegetable dishes on most menus and the fact that what we mostly want when eating out is all the tasty side dishes - never mind the chicken or fish. My sis was telling me about how, one night, she was having dinner with friends and she ended up ordering chicken kiev as she was craving garlic and breadcrumbs and chicken was essentially the only vehicle to offer these.

I had a Eureka moment! Surely you could do something similar with a vegetable? Stuff it with garlic butter, bread it and bake it? And so the sweet potato kiev was born (apologies if anyone has already invented this…)! If I hadn’t been staying in a lovely hotel, having a whale of a time, I would have rushed home straight away and rustled one up. As it was, I had to wait 2 whole days before I could try it out. 

And yes, in my vegetable-biased opinion, it is quite delicious. The garlic butter melted into the sweet potato, the crust (made with a mix of bread crumbs and toasted pumpkin seeds) was quite nice but could be improved upon and my husband thought I was mad (he is not a member of the sweet potato supporters club). I ate it all with a side salad and a small glass of chilled white wine - I was in veggie heaven. Perhaps it will make the Christmas dinner table this year??!! 


Very rough recipe ;


I sweet potato

1 tbsp soft butter

1 clove garlic, crushed


1/2 cup wholemeal breadcrumbs lightly toasted

1 tbsp toasted pumpkin seeds 

I egg, beaten, in a shallow bowl

1/2 cup flour , in a shallow bowl



Scrub the sweet potato and pat dry. Make the garlic butter by combining the butter and garlic - season to taste.

Make a large slit in the potato and spoon the garlic butter in.

Blitz the pumpkin seeds in a food processor and combine with the breadcrumbs and place in a shallow bowl.

Roll the potato in the flour first, then the beaten egg and finally the breadcrumb mixture, making sure it is well coated.

Place in a preheated oven at 180C for between 30-45 minutes, depending on the size of your potato. Check if it’s done by inserting a knife into the potato - the potato should be completely soft.

Serve with a side salad or anything else you fancy - yes, even meat!