Baked sweet potato with yogurt, avocado and chimichurri
Such a great supper. if you can get hold of queso fresco – Mexican cheese – you can use that instead of cheddar
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
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.