Baked Sweet Potatoes With Cream Dressing recipe
ingredients
4 sweet potatoes, preferably red-skinned
5 fl oz (150 ml) cream dressing
1 large spring onion, finely chopped
1/2 green chilli pepper, seeds removed, finely chopped
1 tbsp coriander leaves, finely chopped
salt
5 fl oz (150 ml) cream dressing
1 large spring onion, finely chopped
1/2 green chilli pepper, seeds removed, finely chopped
1 tbsp coriander leaves, finely chopped
salt
Serve with:
1 lime, quartered
method
1. Have the oven preheated to 400°F (200°C) mark 6. Scrub the sweet potatoes under running cold water, dry them and wrap each separately in foil. Bake for 45 minutes or until tender.
2. Meanwhile, prepare the cream dressing, stir in the chopped spring onion, the chilli pepper and the coriander leaves. Season to taste.
3. Keep the cream dressing in the refrigerator until just before serving the sweet potatoes with the foil folded back sufficiently to enable you to make a deep crosswise incision in the top of each sweet potato, in which to place 1 - 1 1/2 tbsp of the cream; hand round the rest of the cream separately.
4. Garnish each serving with a wedge of lime to be squeezed over the potato.
2. Meanwhile, prepare the cream dressing, stir in the chopped spring onion, the chilli pepper and the coriander leaves. Season to taste.
3. Keep the cream dressing in the refrigerator until just before serving the sweet potatoes with the foil folded back sufficiently to enable you to make a deep crosswise incision in the top of each sweet potato, in which to place 1 - 1 1/2 tbsp of the cream; hand round the rest of the cream separately.
4. Garnish each serving with a wedge of lime to be squeezed over the potato.
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