Sweet Potato & Paprika-Courgette

The fridge was a little bare the other evening, so I was limited with what to cook. With just a few ingredients and a couple of spices, I have now created one of my favourite winter-time, comfort foods.



  • 2-4 medium size sweet potatoes
  • 1 large courgette
  • 4-6 large tomatoes
  • 1 clove of garlic, peeled & chopped
  • Olive oil for the pan & sweet potatoes
  • Paprika
  • Cayenne pepper
  • Salt & pepper


  • Medium size pot
  • Baking tray (I used the grill tray from our oven)
  • Parchment paper (or foil)


  • Start by pre-heating the oven to 200c
  • Line your tray with the paper
  • Next cut the sweet potato, long ways, into two pieces
  • Place them on the tray, flesh side up
  • Season with salt, cayenne pepper, and then drizzle with olive oil
  • Then turn them faced down, and place in the oven for 40 minutes



  • Whilst that’s in the oven it’s time to make your courgettee
  • Now, this might be tricky if you don’t own a spiraliser, so I’d advise you invest in one, this one attached is hand-held, and so easy to use/clean


  • Place the courgette in the centre of the blades, and start to turn the courgette
  • This took me a few goes to get good at using this contraption, but like all things, practice makes perfect (or makes you better, perfection is in the imperfection)


  • Next chop your tomatoes
  • Add olive oil to your pot, add tomatoes, salt, give it a good stir, place the lid, and leave to cook down



  • Make sure the heat isn’t too hot, and stir occasionally
  • Once cooked down, add a generous helping of paprika, and stir in well


  • Now add you courgettee, along with the garlic, some more salt, and then give it a good stir
  • Add some more paprika if you really want to give it that smoky flavour (I did)
  • Stick the lid back on, and leave to cook on a very low heat for around 15-20, making sure to stir it once or twice


  • Check your sweet potatoes, and when done, they should have a slight, burnt look about them, and will almost have a caramelised taste to them


  • When everything is cooked, add the sweet potatoes to your plate (I had two whole one’s)
  • Top with your smoky, paprika-courgettee
  • Add some pepper to finish
  • Enjoy!


The remaining halves of sweet potato were eaten the following day. I just re-heated them in the oven for 10 minutes, and they tasted even better, as they caramelised even more. I love this simple dish.

I am no chef, but with playing around with foods, and having a great teacher (my better half), I have realised that your food can be kept simple, and still taste lovely.

Keep training hard, keep moving well, and let’s stay fit & healthy for a very long time to come



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