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The Green Parent

By The Green Parent

08th October 2021

If you sometimes struggle to get a good night's sleep, changing what you eat can make all the difference says Heather Thomas. try this super tasty and filling bake packed with sleep-friendly sweet potatoes and pumpkin seeds!

The Green Parent

By The Green Parent

08th October 2021

The Green Parent

By The Green Parent

08th October 2021

Tomatoes contain the phytonutrient lycopene. Research has shown that people with low levels of lycopene often have problems falling asleep. This bake combines sleep-friendly sweet potatoes, pumpkin seeds and cheese.

SERVES: 4
PREP: 10 minutes
COOK: 35–40 minutes

  • 900g sweet potatoes, peeled and cubed
  • 3 fresh thyme sprigs, leaves stripped
  • 2 tsp cumin seeds
  • 250ml vegetable stock
  • 100ml half-fat crème fraîche
  • 120g soft goat’s cheese, e.g. chèvre
  • 4 tbsp pumpkin seeds
  • 4 tbsp fresh breadcrumbs

FOR THE TOMATO SAUCE:

  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 x 400g can chopped tomatoes
  • 1 tbsp tomato paste
  • balsamic vinegar for drizzling
  • salt and freshly ground black pepper
  1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Put the sweet potatoes in a large baking dish and sprinkle with the thyme leaves and cumin seeds. Add a grinding of black pepper and pour the stock over the top. Bake in the preheated oven for 20–25 minutes or until just tender but not mushy.
  3. Meanwhile, make the tomato sauce. Heat the oil in a large frying pan set over a low heat and cook the onion and garlic, stirring occasionally, for 8–10 minutes until softened but not coloured. Add the tomatoes and tomato paste and simmer gently for 10 minutes or until the sauce reduces and thickens. Add a dash of balsamic vinegar and season to taste with salt and pepper.
  4. Spoon the tomato sauce over and around the sweet potatoes. Dot the top with small spoonfuls of crème fraîche and goat’s cheese. Sprinkle with pumpkin seeds and breadcrumbs.
  5. Turn up the oven to 200°C/400°F/gas mark 6 and cook for 15 minutes until the topping is crisp and golden.

Or you can try this ...

  • Use pumpkin or butternut squash instead of sweet potatoes.
  • Add chopped fresh basil, parsley, chives or rosemary.
  • Instead of canned tomatoes, use 500g juicy fresh ones.

MORE INSPIRATION

READ Eat to Sleep by Heather Thomas and Alina Tierney to find more recipes to help you have a good night’s sleep

EXPLORE Alina’s nutrition content at outstandingnutrition.co.uk/blog

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