It’s time for a healthy post, after that last one…
Higher in vitamins A and C than a white potato varieties and slightly lower in calories, the sweet potato could potentially revamp that classic baked potato favourite. If you’ve never tried it it’s a great tasting, and highly versatile alternative to the average potato. Sweet potato pie for desert is a fantastic tasty treat for late summer to autumn evenings. Sweet potato wedges with Cajun seasoning (or even just paprika) with a sour cream dip are a lovely social snack or to accompany steak nights, fajitas, barbecues or even a bowl of chilli.
But I love sweet potatoes for lunch, under a fresh salad of Cos lettuce with my favourite sweet and salty combination of goats’ cheese and pineapple chunks. What you fill a potato with is really down to preference, but is my favourite and gets my taste buds jumping for joy. What’s more is the fact that, they taste great cold too – so it’s this fantastic packed lunch-able for the school of office.
Tip: Run a metal skewer through the sweet potato from top to bottom. This will help to conduct the heat through the centre of the potato. Place it on a tray and rub it with olive oil and a bit of salt, before placing it in a hot oven on about 200º for around 40 minutes (depending on the size of the potato). If the metal skewer gives easily as you try to remove it, the potato is done. It will feel softer than a normal potato.
Slice it open and mash a little more olive oil (or butter if you fancy) and a crumble of goat’s cheese into the centre. Cover with your favourite salad veg – I used spring onions and celery for a peppery undertone, really sweet tomatoes, lettuce and some cucumber and radish for added crunch. Top it off with more pineapple and finally plenty of goats’ cheese.
Other great fillings that I love for a baked sweet potato are:
- Beetroot, shallot and Emmental and watercress
- Extra strong Cheddar, sour cream and guacamole
- Tuna, red onion, Mozzarella and rocket
What do you like on yours? ~