Sweet potatoes are a kitchen staple, but that doesn’t mean you can’t discover a few new ways to cook with them. Especially when Donal Skehan is around.
If you’re in a sweet potato rut then check out Donal Skehan’s super seed-stuffed roast sweet potato recipe.
You will need:
4 large sweet potatoes (about 500g)
1½ tbs rapeseed oil
200g kale, leaves torn from the stem
1 garlic clove, finely minced
½ tsp chili flakes
1 tbs pumpkin or sunflower seeds, toasted
Small handful of alfalfa sprouts (about 50g)
Sea salt and freshly ground black pepper
8 tbs natural probiotic yoghurt
1 tbs sriracha sauce
- Preheat the oven to 200 degrees/Gas Mark 6. Place the potatoes on a baking tray and drizzle with a tablespoon of rapeseed oil. Bake in the oven for 45 minutes, or until tender when pierced with a fork.
- Meanwhile, heat the remaining rapeseed oil in a large frying pan over a medium-high heat. Add the kale and fry for three to four minutes, until wilted and tender.
- Mix the yogurt and sriracha sauce together and set aside.
- Stir through the garlic and chilli flakes, and season. Slice open the baked sweet potatoes. Top with the kale, a dollop of the yogurt mix, a sprinkle of seeds, chickpeas and some alfalfa sprouts.