I think one of the best things about baked sweet potato, aside from it's great health benefits, is that if you bake it for long enough it caramilises. And when topped with avocado it is one of the most delicious things ever. So I thought I would share the recipe for my favourite lunch - baked sweet potato topped with an avocado-veggie mix. This is gooey, healthy and most importantly tastes amazing. You have to try this because I promise you you won't regret it.
Ingredients: {serves 2}
2 medium sized sweet potatoes
1 avocado
1 red bell pepper
8 cherry tomatoes
40g (half a small tin) of sweetcorn
2 large handfuls of spinach
Greek yogurt to serve
Method:
Begin by pre-heating the oven to 180 degrees.
Place a metal skewer through each sweet potato (if you don't have skewers you can pierce each with a knife a few times) and cook for one and half hours.
With about fifteen minutes cooking time remaining make the avocado-veggie topping. Begin by removing the stem of the pepper and slicing into small chunks, and quartering the cherry tomatoes. Place these into a bowl. Cut the avocado in half, remove the stone and scoop out the flesh. Slice this into chunks and then mash well with a fork. Add this to the bowl with the pepper and tomatoes and mix well. Drain the sweet corn and add 40g (half the can) to the mixture and mix again.
Once the sweet potatoes are ready (they should be very squidgy, soft the whole way through and caramilsing where they have been pierced) remove them from the oven and serve! Place each potato on a plate and slice in half. Put a handful of spinach and half of the avocado mixture on each. Finish them with a dollop of Greek yogurt.
These are delicious, I really hope you love them!
