Hey lovely folks!
As promised, here we are with the second recipe in my ongoing series of veggie video recipes in collaboration with Harris Farm Markets. If you missed the memo, I tell you all about it in my previous post.
If you can never decide whether you would rather have a baked sweet potato or sweet potato chips, this is the recipe for you. It combines the best of both worlds; with gorgeously crispy, browned edges as well as that soft, intensely roast luscious sweet potato at the base.
As for the toppings, you can make it as simple or as all-out extravagant as you like! If you are having this as a main vegetarian meal (which I highly recommend as it is super filling) then go crazy with the toppings; make sure you include some beans or lentils for a major protein and fibre boost, tumble on any cheese(s) and/or herbs of your choosing, drizzle liberally with whichever sauce you like (tahini, buttermilk, yoghurt, pesto, mustard…the possibilities are endless!) and dig in!
If you would like to serve it as a side, it’s better to keep things more minimal….or you could even skip the savoury notes, roast it with a little butter or coconut oil, a generous sprinkle of cinnamon then drizzle with maple syrup before eating, and you’ve got yourself a gorgeous cosy and warming dessert! Some toasted nuts would be delicious here too.
In any and all cases, watch this little video for a visual how-to, then you can get as creative as you like with it. Enjoy!
*This post is in collaboration with Harris Farm Markets
- 4 medium sweet potatoes (try to use ones that are similar in size for even cooking)
- 6 tbsp. olive oil
- flaky sea salt to taste
- 2 tbsp. finely chopped fresh rosemary
- TO SERVE:
- 1 400g can of cooked red kidney beans OR brown lentils, rinsed & drained
- 200g feta cheese
- tahini OR plain yoghurt mixed with a squeeze of lemon juice to drizzle
- extra chopped rosemary, optional
- Preheat oven to 220C.
- Scrub and dry the sweet potatoes, leaving the skin on.
- Using a large sharp knife, cut off a little sliver off one of the sides of each potato, so as to create a flat base for it to sit on and avoid it rolling around while slicing it.
- Slice each potato crosswise in 0.5cm intervals, cutting almost all the way through but leaving about 0.5cm intact at the bottom. To avoid accidentally cutting all the way through, place a chopstick (or even a pen or pencil) on either side of the potato while you slice it, so as to stop the knife from reaching the cutting board (see video).
- Place the potatoes onto a baking sheet and drizzle liberally with olive oil (at least 1.5tbsp each). Using a brush, carefully try to spread some of the oil in between the slices without breaking them up. No need to stress out about this part, as the slices will naturally fan out while cooking in the oven and allow some oil in.
- Sprinkle the potatoes generously with salt and the rosemary, then bake in the oven for 50 minutes to an hour, or until tender all the way through and edges are browned and crispy. (This depends on the size of the potatoes, use a sharp thin knife to test them by piercing through the base; it should be soft).
- Once cooked, remove from the oven and spoon on the beans/lentils (get some in between the slices), crumble on the feta and drizzle with tahini/yoghurt, sprinkle with the extra rosemary if you like and serve warm.