Baked sweet potato with yo­gurt, avo­cado and chimichurri

The Sunday Telegraph - Stella - - EAT IN -

Serves 4

Such a great sup­per. if you can get hold of queso fresco – Mex­i­can cheese – you can use that in­stead of ched­dar

in­gre­di­ents

4 large sweet pota­toes ap­prox­i­mately 125g Greek yo­gurt 35g ma­ture ched­dar cheese, coarsely grated 4 spring onions, trimmed and finely chopped 2 small­ish ripe av­o­ca­dos juice of ½ lemon or 1 lime

For the chimichurri

10g pars­ley 10g co­rian­der 2 tsp fresh oregano leaves ( I of­ten leave these out if I don’t have any) 2 cloves gar­lic, chopped juice ½ lemon 1 tsp dried chilli flakes 100ml ex­tra vir­gin olive oil

Method

1 Pre­heat the oven to 180C/ gas mark 4, and put the sweet pota­toes on to a metal bak­ing sheet. Bake un­til soft through to the mid­dle (20-30 min­utes). 2 Put ev­ery­thing for the chimichurri into a blender and blitz. Taste for sea­son­ing. 3 Split the sweet pota­toes down the cen­tre. Spoon the yo­gurt into each one and sprin­kle on the cheese and spring onions. 4 Halve the av­o­ca­dos, de-stone, peel and chop. Squeeze over the lemon or lime juice and sea­son. Serve the pota­toes with the avo­cado and chimichurri.

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