WELL, after my Facebook posting saying how sweet potatoes are an excellent source of vitamin A, my friend Jilly, who is a fabulous cook came up with a wonderfully easy and healthy recipe for this traditional Middle Eastern dish. So, here it is.

Serves 4-6

  • 1 large or 2 small sweet potato
  • 1/2 tsp ground cumin
  • 2 tbsp fresh coriander, chopped
  • 1 tsp ground coriander
  • 80g/23/4oz flour
  • 1 clove garlic, chopped
  • A few sesame seeds

Heat the oven to 180C/350F/Gas5 and bake the sweet potato for about an hour. Meanwhile, toast the spices in the oven on a tray for a few minutes.

Peel the sweet potato and mash roughly. Stir all the other ingredients, including a couple of pinches of salt, into the potato and place in the fridge for an hour.

Lightly oil a non-stick baking tray and, using a spoon or a falafel scoop, make your mix into falafel shapes (small round balls) and sprinkle with sesame seeds. Heat the oven to 200C/400F/Gas6 and cook for 25 minutes.

Jilly serves these with a garlicky yoghurt sauce. Just chop a little garlic into a couple of tablespoons of thick yoghurt and whisk in an egg cup full of light olive oil with some seasoning. She also recommends a bit of chilli.

Pic: Jilly Ballantyne