Tuesday, 19 July 2016

RECIPE: Stuffed Sweet Potato Pockets

A note from Joelle... 

♫♪'With A Little Help From My Friends' - Mumford & Sons Glastonbury 2013 version ♫♪

The people who know me know that I'm not the biggest fan of sweet potato. I can't tell you the number of times I've refused a handful of sweet potato fries,  but I just think it has an odd flavour and a weird texture. It's kind of like a yam, which I equally abhor.

So then why am I bringing you a sweet potato recipe, you may be asking?
Well, I've finally created a recipe that makes them soooooooooo delicious! I thought of it with white potatoes to begin with, but as we had sweets in the house, I thought I'd see if it worked.
Turns out that it's a lovely veggie dish that is perfect for all seasons!

Serves 4:
2 tbsp olive oil
2 large sweet potatoes
Creme fraiche or natural yoghurt
1 spring onion
Pinch of salt and pepper 
Feta cheese
Herbs (dry or fresh - I used a mixture)


Method:

Prick the potatoes with a fork and rub all over with salt and olive oil
Place on a bit of foil/baking paper and bake for 20 mins at 200 degrees Celsius
Once darker on the outside, but softer in the middle, reduce heat to 180 degrees
Take out the potatoes and allow to cool for 10 mins
Carefully (it's super hot!!!) slice down the middle of each potato to get 2 halves
Scoop out most of the flesh and leave the skins on the baking tray
In a bowl, mix the potato flesh with all the all the other ingredients*
Scoop up the mixture and place back into the sweet potato shells 
Get a fork and score the top, as you would a shepherd's pie 
bake for another 20 mins or until the peaks are golden brown
I like mine almost charred, so it's extra crispy!

If you prefer a crunchy top, just blitz stale bread, olive oil, garlic and parsley and then sprinkle on the top :)

Serve with a fresh salad and white wine and you've got a perfect, healthy summer dish!

*Lovely additional ingredients: cheese, olives, courgette, mushrooms, red onion, pepper, finely-chopped garlic
Vegans, do not fret! Just used tofu or vegan cheese in the mix and coconut "yoghurt" instead of creme fraiche and you're good to go!
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