Baked Sweet Potatoes with Beetroot Cream


 

Potatoes

4, large, sweet

Beetroots

4 large, peeled

Olive oil

2 tbsp

Yogurt

250 g, soy milk

Dill

1 handful sprigs, chopped, plus extra to garnish

Salt

Pepper

black, freshly ground


Preheat the oven to 190°C (170° fan) | gas 5.

Line a large baking tray with aluminium foil.

Prick the potatoes all over with the tines of a fork. Place on the tray.

Rub the beetroot with olive oil and season with a little salt and pepper.

Wrap in foil and then place next to the sweet potatoes on the tray.

Bake for 50-60 minutes until both the potatoes and beetroot are tender to the tip of a knife.

Remove from the oven and let the potatoes cool to one side. Carefully open up the beetroot and let cool briefly before refreshing in a bowl of cold water.

Once cool enough to handle, roughly chop. Transfer to a mixing bowl and stir in the soy milk yoghurt and some chopped dill.

Season to taste with salt and pepper.

Split the potatoes open with a sharp knife.

Fill with the beetroot yoghurt cream and top with dill sprigs and some freshly ground black pepper before serving.

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