Twice baked sweet potato

Twice baked sweet potato

This is a perfect lunch or supper recipe especially since sweet potatoes cook a lot faster than the white versions. The recipe has a combination of different flavours which all compliment each other and enrich the overall dish. I left the potato skins on and just lightly rinsed and scrubbed.

Ingredients

  • 4 Sweet potatoes, rinsed and cut into half.
  • 1 Avocado, peeled and destoned
  • 1 tin of Kidney beans
  • 1 tbsp dried Chilli flakes
  • 50g Chedder
  • 1 tbsp Paprika
  • 4 tbsp Yogurt
  • 2 tbsp Tahini
  • 2 tbsp Balsamic vinegar
  • 200ml Vegetable stock

Directions

  1. Preheat oven to 200 degrees.
  2. Place the sweet potatoes in a baking dish and pierce the potatoes several times with a knife.
  3. Drizzle with Balsamic vinegar.
  4. Pop into oven until the potatoes are soft.
  5. Scoop out the potato flesh and mix with 2 tbsp of yoghurt, cheese, chilli flakes and paprika.
  6. Pop back into oven for approx 20 mins until golden.
  7. Simmer the kidney beans in vegetable stock for approx 15 mins.
  8. Slice the avocado and grill on both sides until brown.
  9. Next make the dressing by mixing the tahini and yogurt.
  10. Place the beans on top of the potatoes, top off with avocado slices and drizzle with dressing.

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