Sweet potatoes make a nice change from the usual spuds. Seasoning the skins is a good trick to make them crisp and tasty.
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Serves: 2
Time to prepare: 15 mins
Time to cook: 1 hr
Dietary requirements: Halal, Kosher, Vegan (with substitutions)
Ingredients
For the salsa
1 ripe avocado, peeled and cut into rough cubes
½ large white onion, diced roughly
1 small red pepper, cut into rough cubes
2 corn on the cobs (steamed and then corn removed from cob) – or use tinned sweetcorn
Fresh thyme
1 tsp curry powder
Cracked black pepper
Sea salt
Extra virgin olive oil
1–2 tsp lemon juice
For the potatoes
2 large sweet potatoes
Olive oil
Paprika and/or chilli powder
Salt and pepper
Grated chive cheddar. Try a vegan cheese – there are lots listed at www.vegancheese.co.uk, and you can buy online or in health food shops
Instructions
First, make the salsa. Put all the ingredients into a bowl and mix through. Leave to marinate in the fridge for at least half hour before serving.
Preheat the oven to 180°C/350°F/gas mark 4.
Rub the potato skins with a little olive oil, sprinkle with paprika or chilli powder (or both if you love a bit of spice!) and season with salt and pepper.
Wrap up in tin foil and bake for about an hour or until soft.
Split, top with grated vegan cheese and pop under the grill for a minute or two before serving.
