Sweet Potatoes 1kg

Naturally sweet, silky when roasted, and versatile across stir-fries, soups, salads, and rice bowls.

Why you’ll love it

• Caramelises beautifully for crisp edges and creamy centres.
• Plays well with soy, garlic, ginger, and sesame—classic savoury pairings.
• Great in quick weeknight stir-fries, hearty soups, or meal‑prep bowls.

How to enjoy

1. Ginger–garlic sesame stir‑fry cubes — Wok‑toss par‑cooked sweet potato cubes with peeled garlic, a little fresh ginger, a splash of light soy, and finish with sesame oil.
2. Broth‑based enoki & tofu soupBroth‑based — Simmer thin slices with a gentle mushroom broth base like Haidilao Mushroom, add enoki and silky tofu until tender.
3. Warm roasted sweet potato & egg salad — Roast wedges; toss with jammy free‑range eggs, a splash of rice vinegar, and a drizzle of sesame oil. Add thinly sliced purple onion for bite.
4. Curry prawn & sweet potato rice bowl — Simmer chunks with curry spices; fold in king prawns, spoon over steamed rice, and glaze with a touch of oyster sauce.

Prep Tips

• Scrub well; peel is optional (it roasts up nicely).
• For fast stir‑fries, par‑cook cubes by steaming for 5–7 minutes, then finish in the wok.
• Roast wedges at a high heat with light oil until edges caramelise.
• Slice thinly for quick soups so they soften evenly without overcooking other ingredients.

Pairs well

• Haitian Premium Oyster Sauce 700g
• Haday Golden Label Light Soy Sauce
• Bull Head Clear Chicken Broth
• Chois Shiitake Mushrooms 300g
• Garlic Bulbs 500g
• Green Bell Peppers (Pack of 3)

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