The inspiration for this recipe came from reading through Donal Skehan’s book ‘Fresh’ – he has a couple of recipes around baked sweet potatoes and I stopped, stared at the page and asked myself why I had never thought to bake a sweet potato before. The cat is well and truly out of the potato sack now though, these are becoming a regular feature in my life for sure. Serves one reasonably hungry person.
- 1 sweet potato
- 1/2 an avocado
- 1 tbsp goats cheese
- 1 tbsp salsa
- 1/2 tbsp sour cream (or plain yoghurt)
- salt and pepper
- Nachos (optional)
Bake your sweet potato in the centre of the oven at 180ºC for about 40-50 minutes (stab it with a sharp knife first; the knife will go in and out easily and cleanly when it’s baked).
When it’s almost finished cooking, peel and slice your avocado. For the best taste, put the salsa, sour cream, avocado and goats cheese in a bowl and mash them all together with a fork – it’s not pretty, but will make it very tasty. Season with some salt and pepper (depending on how salty your cheese is you won’t need much salt).
When your sweet potato is baked, slice it down the middle and load it with your filling, if you want to fork the filling through the potato, get in there with a fork.
Serve with some nacho crisps around the side for an extra bit of crunch and a beer on the side (optional, obviously, please drink responsibly, etc.).
- Category: Dinner