Baked Sweet Potatoes with Avocado and Tomato Salsa
- 2 lge sweet potatoes
- 2 tbsps olive oil
- 1 tbsp lemon juice
- 1tsp mild tasting runny honey
- 1/2 tsp mustard powder
- salt and pepper
- 1 avocado, flesh diced
- 10 cherry tomatoes, quartered
- 1 tbsp chopped coriander (optional)
This recipe delights the senses as it is full of colourful ingredients and tastes amazing. It’s also nutritious and very simple to prepare. It makes an ideal lunch or evening meal especially if a accompanied by a salad.
1 Preheat the oven to 200°C (180°C fan), gas mark 6. Place the sweet potatoes on a baking tray in the centre of the oven for 40-50 minutes or until they are soft when pressed.
2 Whisk together the dressing ingredients in a bowl. add the avocado and tomatoes and coriander if using and mix to combine.
3 When the sweet potatoes are cooked place them on plates and cut in half lengthwise. Pile the filling on top and serve straight away, preferably with a salad.