A friend of mine recently accused me of potato snobbery. “You look down on the potato,” she told me, as I extolled the virtues of the sweet over that of the white. Later on, I reflected on my nutritional-ism of sorts, and then that weekend bought a bag of organic new potatoes. They tasted good, boiled and vegan-buttered with a little salt. But, nevertheless, I still hold its sweet cousin as the superior of the two.
Lately, I’ve been experimenting with liquid smoke – a sauce flavoured with hickory, molasses, and vinegar. It’s very American-BBQ-esque, and bears both the range of meats it can accompany, and the emblem ‘Suitable for Vegans’. I love it in baked beans and in tofu marinades; here I’ve used it to season my sweet potato, cut into rounds for a more efficient cooking time.
- one medium sweet potato
- tbsp olive oil
- tsp liquid smoke (I got mine from Tesco; a barbecue sauce could, potentially, be substituted)
- tsp smoked paprika
- tsp cayenne pepper
- tsp onion powder / granules
- pinch of brown sugar / agave syrup
- salt and pepper
Preheat the oven to gas mark 7. Slice the sweet potato(es) into rounds, and place in a bowl. Drizzle / sprinkle / scatter over seasonings, and use your hands to coat well.
Transfer to a baking dish and roast for forty minutes. Serve with steamed veg and peas, and a veggie sausage or two. Delicious!