Sometimes you just need a baked potato! This is a Mexican themed version but it's equally delicious and adds new realms of possibility to the humble vegetable. Personally I love pots and the sweet variety, being a super food, allows me to enjoy them often without a smidgen of guilt! Speaking of super foods, I've made a spicy guacamole using another of my favourite ingredients...avocado! I don't know about you but I think sweet potatoes and avocado go together like bread and butter! Mixing them together in this way makes a filling, healthy and delicious meat free meal which is almost zero on the effort scale.
2 medium/large sweet potatoes
1 very large avocado, or 2 small ones
6 baby plum tomatoes
Half a small red onion, peeled
1 scotch bonnet chilli, or similar
Small bunch of coriander, roughly chopped
Feta, for sprinkling
Salt & pepper
Preheat the oven to 180C fan.
Wash the potatoes and pat dry with kitchen towel. Rub a little olive oil into the skins of each potato and set on a baking tray. Pop the potatoes in the oven for about an hour, cooking time will differ according to size.
When the potatoes are about 15 minute away from being done you can make your guac! On a large chopping board roughly chop the onion and chilli. Now add the tomatoes and chop again. Scoop out the flesh from the avocado and add to the board, chopping until everything is combined. Transfer to a bowl, add the coriander, squeeze in the lime juice and a tbsp olive oil. Stir and season to taste.
When the potatoes are completely soft, remove from the oven and cut length ways. Fill with the guacamole and crumble with feta. Serve immediately and enjoy!