I’m loving the autumn and I’ve been enjoying doing loads of cooking, welded flapjacks, coleslaw, spicy carrot soup, homemade ketchup and these baked sweet potatoes.
The idea came from a mexican restaurant dish, it makes a lovely light autumn supper.
Ingredients
Sweet Potato
Coriander
Hot Salsa
Mozzarella
Sour Cream
1. Bake the sweet potato in foil as you would a potato. The sweet potato will cook quicker than a potato, and will take 40 mins – 1 hour, give it a squeeze, if it’s soft remove the foil and crisp up for a further 20 mins.
2. Remove from oven and cut in half lengthways. Sprinkle with coriander, add a generous spoonful of salsa and topp with mozzarella.
3. Grill until mozzarella is bubbling. Serve with a dollop of sour cream.
When I first tried it, it was a bit of a taste sensation so I hope you enjoy 
Corrrr… they look yummy. Can you bring a few in your hand luggage please?
)
Yummy, I’ve got a couple of sweet potatoes lurking in my veg drawer…
Yummy! Do you think this will be ok if I microwave the potatoes first instead of cooking them in the oven?
I’d have thought so Antonella, although they didn’t take that long in the oven, less than potatoes.
Thanks for sharing that recipe, what a great idea!
Thanks Sandy, always feel a bit nervous posting recipes, especially when they’re this simple!
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This looked so delicious we blogged about it over on Enjoy The Ride. Thanks for the recipe!
Thanks Kim, glad you enjoyed it.