Sweet Potato and Paprika Casserole by Tiffany Belle Harper

Simple to prepare, nutritious and delicious. Here’s my sweet potato and vegetable casserole with honey, tomatoes and paprika. I’ve used tinned tomatoes. There really is no difference, but if you prefer, you can use around 3 large chopped tomatoes.

Serves 2. Adjust amounts as desired for larger servings.

You will need :-

I large red onion

2 large sweet potatoes

1 yellow pepper

2 courgettes

1 tin of chopped tomatoes

3 teaspoons of paprika

1 tablespoon of honey

1 vegetable stock cube

3 tablespoons of rapeseed oil

Add the rapeseed oil to a baking tin and pre-heat for around 5 minutes in a hot oven.

Roughly chop all of the vegetables.

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In a separate container mix the tomatoes, paprika, honey and stock (add salt to taste.)

Remove the pre-heated baking tin or casserole dish from the oven and toss in the chopped vegetables. Cook on gas mark 6 or 180 degrees for approximately 25 minutes or until the vegetables are soft and slightly crisp.

Remove from oven then pour over the tomato sauce before placing back in oven for 20 minutes or until piping hot.

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Serve with potato wedges, pea shoots or rocket and hot crusty bed.

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Enjoy!

Tiffany  Belle Harper.

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