Yes, we had a glut in the garden this year. A somewhat rampant sweet potato plant took over three beds, the raised pyramid and occluded the lemon tree!
It was time for it to go. Ms Mova and Ms Tagalong donned their bibs and overalls, girded their loins or something like that and set to digging and tugging.
Soon all the greenery was in two large mulching piles and the pile of sweet potatoes grew ever-increasingly larger.
'What have you made with sweet potatoes?' queried Ms Mova.
'Soup and curry,' Ms Tagalong replied.
'Mm we need to be a bit more adventurous!'
These are two recipes they would like to pass on to you.
Sweet potato, chilli and coconut soup – perfect for these cool winter days
1 onion - chopped
2 garlic cloves – crushed and chopped
1-3 chillies to taste – chopped finely, remove seeds or not according to heat tolerance!
2 fair sized sweet potatoes
1tsp each of garam masala, coriander, cumin or curry powder
1 can coconut milk
Fry the onions in some olive oil until translucent
Add the garlic and chillies
After a few minutes add spices and stir in to mix
Add the peeled, diced sweet potatoes
Toss in the onion mixture for a few minutes
Add hot vegetable stock to cover
Bring to boil and simmer until potato is soft
Add can coconut milk and more stock if too thick
Serve with a dollop of sour cream or yoghurt and chopped coriander leaves
And thanks to one of my favourite chefs Hugh Fearnley-Whittingstall from River Cottage Cafe
this layering of thinly sliced sweet potatoes laced with lime, chilli and peanut butter is wonderful.
Just love those sweet potatoes!