Baked sweet potatoes with sardines, olives and kale
25 September 20264 min readAdrien
I'll be honest: sardines were not on my list of favourite foods. But preparing for parenthood was something Ingrid and I wanted to do together—and that included the kitchen. This was the recipe that made me a convert.
Oily fish such as sardines, salmon, mackerel and herring is one of our nine preconception superfoods. Preparation isn't only a woman's job; as I wrote in fatherhood begins before birth, men have an active place in it.
Recipe · 2 servings · 1 hour 10 minutes
Baked Sweet Potatoes with Sardines, Olives & Kale
Ingredients
- · 2 medium sweet potatoes
- · 1 tbsp butter or coconut oil
- · 1 small red onion, thinly sliced
- · 8 brown mushrooms, chopped
- · 1 garlic clove, minced
- · 3 anchovy fillets, rinsed
- · ½ tbsp oregano, finely chopped
- · ½ dl green olives, chopped
- · ½ bunch kale, roughly chopped
- · 1 tin sardines, drained
- · A small handful of flat-leaf parsley
- · 2 handfuls rocket (optional)
Method
- Heat the oven to 200°C. Prick the sweet potatoes and bake for about 1 hour.
- Meanwhile, soften the onion in the oil on a low heat for 6–8 minutes.
- Turn up the heat, add the mushrooms and cook for 3–4 minutes.
- Add the garlic, anchovies and oregano for a minute or two.
- Add the olives and kale for 3–4 minutes, then the sardines, breaking them into large pieces.
- Stir in the parsley, split the potatoes and top with the mixture. Serve with rocket.
A time-saving tip
Bake the sweet potatoes the evening before. The next day, lunch comes together in fifteen minutes.
