International Sweet Potato Week runs from 21st – 31st March. It’s an initiative from the American Sweet Potato Marketing Institute which aims to inspire everyone to get creative in the kitchen and celebrate all things sweet potato.

Sweet Potato has Vitamin A – which is essential for good health and promotes growth; Vitamin C – needed for the growth and repair of tissues in your body; manganese – vital for keeping your brain and nerves in tip top condition; copper – which helps your body to make red blood cells; as well as potassium and fibre.

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Sweet Potato Noodle Bowl


Serves: 4

Prep time: 25 mins

You’ll need:

4 large US sweet potatoes

1 garlic clove

20g of fresh ginger

1 small onion

1 red chilli

150g snow peas (mangetout)

200g cherry tomatoes

200g baby corn

1 tbsp. olive oil

100g frozen peas

1 tsp. curry powder

300ml coconut milk

200ml vegetable stock

4 spring onions

Salt and pepper, to taste

Small bunch thai basil, leaves picked


 1.     Peel and spiralize the sweet potatoes to make the noodles. Next, peel the garlic, ginger, and onion and chop finely. Slice the chilli into rings and cut the snow peas and tomatoes into halves. Cut the baby corn and spring onion into slices.

 2.     Heat the oil in a large frying pan and fry the ginger, chilli, onion and garlic, then add the curry powder and fry off for a couple of minutes. Add the coconut milk and stock and slowly reduce the liquid.

 3.     Add the sweet potato noodles, snow peas, cherry tomatoes, peas and corn and let simmer for 3-4 mins. Stir in the spring onions and season with salt and pepper to taste. Garnish with the thai basil to serve.

Nutritional facts per serving:

Energy: 615 kcal / 2551.7 kj

Carbohydrates: 121.9 g

Protein: 13.4 g

Fat: 6.4 g