To spice up your mid-week din­ner, choose chipo­tle

Easy Cook - - CONTENTS -

Spice up your mid­week din­ners with a lit­tle Mex­i­can chipo­tle

Chipo­tle has­sel­back sweet po­ta­toes

Serves 4 Prep 10 mins Cook 1 hr 34p a por­tion 226 kcals, 6g fat, 1g sat. fat, 11g sugar 4 sweet po­ta­toes 2 tbsp olive oil 1 tbsp chipo­tle paste zest and juice 1 lime hand­ful co­rian­der leaves, to serve

Heat oven to 200C/180C fan/gas 6. Slice the po­ta­toes to about three­quar­ters of the way through at 1cm in­ter­vals. Brush with ½ tbsp of the olive oil, place on a bak­ing tray and bake for 35- 40 mins. Mean­while, mix to­gether the re­main­ing oil, the chipo­tle, lime zest and juice.

Re­move the po­ta­toes from the oven and brush all over, and down into the slits, with the chipo­tle mix­ture. Re­turn to the oven for an­other 15-20 mins or un­til cooked through. Scat­ter with the co­rian­der leaves just be­fore serv­ing.

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