Recipe for Sweet potatoes baked and then topped with chive sour cream and an avocado salsa on the side.
2 sweet potatoes
125ml sour cream
5g fresh chives – chop
1 tomato – dice finely
1 avocado – peel, de-stone and dice
1 fresh chilli – slice finely
10g fresh coriander – chop coarsely
1 lemon – juice
olive oil, salt and pepper (from your pantry)
paper towels (from your pantry)
Prepare ingredients as indicated above.
Preheat the oven to 180°C. Cut the sweet potatoes into quarters lengthways. Place them on a baking tray and rub with a little olive oil and salt. Bake for 25 to 30 minutes turning them over halfway through. If the skin on the outside turns brown that is fine.
Salsa: Mix the avocado, fresh coriander and tomato together and drizzle with lemon juice. Add the sliced chilli to taste (optional). Season with salt and pepper.
Mix the chopped chives with the sour cream.
To serve, divide the sweet potatoes between the plates and slather with a big dollop of sour cream and chives. Add the salsa on the side.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.