OK, so you’re going to have to forgive me on this one. It’s going to be like when Nigella included a recipe for avocado on toast in her last TV show, albeit with significantly fewer people looking at it. This is a baked sweet potato.
So why am I even bothering? For the simple reason that baking sweet potatoes had never occurred to me before, and I’m sure there are other people out there that will see this and have that internal ‘why on earth have I never tried this before?’ moment.
It’s dead simple, but takes a while because, well because sweet potatoes don’t bake quickly. Seriously, apart from the baking part it takes less than five minutes.
I’ve also got to confess that how this looks on the blog is not how I ate mine. I took these photos and then moved it into a large bowl so I could get in there with a fork and mix it all together like the barbarian I truly am. It wasn’t glamorous. It wasn’t pretty. But damn did it taste good. I didn’t have them around when making mine, but feel free to turn your filling in to guacamole with some chilli, lime and tomato if you wish.
I opted for some goats cheese and avocado in my baked sweet potato, but there’s really no reason you can’t go in lots of different directions with this. Have a look around your fridge and see what’s about.
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.).