BAKED SWEET POTATOES
I don’t know about you but I’m always a little indecisive when it comes to summertime meals – you want something healthy and light like a summer salad with a strawberry vinaigrette but salad gets old quickly and it’s nice to have a few warm meals, too.
Here’s a seasonal take on one of my winter favourites – baked potatoes with toppings!
These are light, warm, fresh and full of good stuff!
All you need for this recipe is (serves 2-3):
- 4 sweet potatoes
- 1 packet of feta cheese
- a handful of pecans
- a stalk of broccoli
- 2 spring onionS
- some fresh coriander
- olive oil
- salt and pepper to season
Wash your sweet potatoes and prepare four bits of silver foil to wrap them up in.
Drizzle over a bit of olive oil and get your hands in there to rub it over the potato – I do this because I like the skin to be soft and easier to digest. If you would rather have a tough skin you can skip the silver foil and just rub on a little olive oil.
Depending on the size of the potato, it will take between 25 and 40 minutes. These ones took about 30 minutes. If you have a doubt about weather they are cooked, poke them with a skewer to check if they are soft all the way through.
While your potatoes are cooking, boil the broccoli heads in water for about 8 minutes until just soft.
This is a nice meal to have when friends are over as everyone can add their toppings as they like.
Cut open the potato and season with salt and pepper.
And then add the toppings as you like – I did feta first so it warmed, broccoli and then the spring onions, pecans, coriander and some salt and pepper. It’s important to remember to season as you go to bring out the flavours, otherwise it’ll be a little bland.