Today I bring to you something old and something new.
Remember those flavoured butters? Well this week we probably will be relying on them!
A loaded sweet potato, baked with its skin in lovely olive oil and parsley and lemon butter to perfectly balance off the sweetness of the rich sweet potato – but loaded with some taco sauce, made earlier from my farm produce, kidney beans, cheese, olives, corn and yogurt – a perfect energy booster for lunch or breakfast!
Sweet potatoes are one of the most underrated roots – they are loaded with good anti-oxidants and filled with good carbs. In taste they are on the sweeter side and perfectly balance with a good sea salt, pepper and olive oil.
ABOUT THE RECIPE
Rub olive oil well over the sweet potato with salt and pepper. You can pre-bake the sweet potato and just reheat in the oven before serving for 10-15 minutes. The toppings can be piled onto the sweet potato raw or you can load it up and bake for 5 minutes in the oven for the cheese to melt.
A medium sweet potato takes 40-45 minutes in the oven. If they are smaller, reduce bake time by 10 minutes, if they are bigger add another 10 minutes.
The taco tomato sauce is made at home, but you can use a fresh pico de gallo (chopped tomatoes with some onions, lemon, garlic and spring onions), or a crushed salsa sauce.