Sweet potato gumbo with cornbread

Sweet potato gumbo with cornbread
  • Serves icon Serves 6
  • Time icon Takes 50 minutes to make and 20-25 minutes in the oven

Gumbo is the quintessential Deep South dish. Simon Rimmer’s vegetarian version is made with sweet potatoes and okra.

Nutrition: per serving

Calories
821kcals
Fat
37.8g (20g saturated)
Protein
16g
Carbohydrates
107.8g (20.2g sugar)
Salt
2.4g
Calories
821kcals
Fat
37.8g (20g saturated)
Protein
16g
Carbohydrates
107.8g (20.2g sugar)
Salt
2.4g

Ingredients

  • 2 tbsp vegetable oil
  • 2 celery sticks, chopped
  • 2 red chillies, deseeded and chopped
  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • 1 tsp each salt, dried thyme, dried oregano, cayenne and white pepper
  • 150ml vegetable stock, hot
  • 400g can chopped tomatoes
  • 24 okra
  • 1 bay leaf
  • 400g sweet potato, cut into 1cm cubes
  • 100g cabbage, finely shredded

    For the cornbread

  • 200g butter, melted, plus extra
  • 300g plain flour, sifted
  • 50g icing sugar, sifted
  • 300g polenta
  • 1 tbsp baking powder
  • 1 medium egg, beaten
  • 250ml milk

Method

  1. Put the oil, celery, chillies, onion, garlic, salt, dried herbs, cayenne and pepper in a saucepan over a medium heat and cook, stirring, for 6 minutes.
  2. Add the stock, 150ml water, tomatoes, okra and bay leaf. Boil, then add the potato and cabbage. Cook for 15 minutes. Season, then discard the bay leaf.
  3. Meanwhile, preheat the oven to 200C/fan180C/gas 6 and grease a 12-hole muffin tin. In a bowl, mix the flour, sugar, polenta and baking powder, then mix in the egg, milk and butter. Divide equally between the muffin holes and bake for 20-25 minutes. Serve with the gumbo.

delicious. tips

  1. Try this as a base for creamy wintry soups or as a rub for roasted root vegetables.

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