A favourite from my PhD days in blustery Edinburgh, the traditional baked tattie gets a pregnancy friendly revamp by using two of the ten commonly referenced pregnancy super-foods: sweet potatoes and broccoli. Loaded with lots of beta-carotene, an antioxidant that your body converts to vitamin A (important for development of baby’s bones, eyes and skin), sweet potatoes are also a great source of fibre, vitamin b6, vitamin c, potassium and iron. All leafy greens, including broccoli, are well-known sources of antioxidants and nutrients. Some of the most important for baby’s development include vitamin a, c, k , b6, calcium, and the extremely important folate, which helps protect against spina bifida. Add a bit of grated gouda (make sure it’s pasteurised), for an extra dose of calcium, magnesium and protein. This easy to make dish will keep you satisfied, energised and baby healthy – what more could you possibly want?
Baked Sweet Potato, Broccoli, Gouda
4 sweet potatoes
1 head broccoli
200 g grated gouda
1 clove garlic, made into a paste w/the heel of your knife
pinch of red pepper flakes (optional)
salt and pepper
1. Preheat oven to 200 C. Prick the sweet potatoes all over with a small knife and bake on a baking sheet for 45-50 min or until tender.
2. Chop the broccoli into small pieces. In a medium pan, sauté the broccoli pieces in olive oil over medium-high heat for 5-7 min until tender and dark green. Season with salt and pepper and add red pepper flakes if using. Remove from heat and set aside.
3. Remove baked sweet potatoes from oven. Slice the top open and remove a bit of sweet potato, mashing the rest down to create a few wells. Season each potato with salt and pepper, sprinkle a layer of cheese inside the wells, then broccoli pieces and finally a bit more cheese. Return to the oven for a few more minutes until the cheese has melted. Eat and Enjoy!