Four Ways with Baked Sweet Potatoes

Excerpted from Clodagh's Weeknight Kitchen: Easy & Exciting Dishes to Liven Up Your Recipe Repertoire by Clodagh McKenna. Published by Kyle Books, an imprint of Octopus Publishing, 2021, photographs by Dora Kazmierak. Used with permission.

Four Ways with Baked Sweet Potatoes

Excerpted from Clodagh's Weeknight Kitchen: Easy & Exciting Dishes to Liven Up Your Recipe Repertoire by Clodagh McKenna. Published by Kyle Books, an imprint of Octopus Publishing, 2021, photographs by Dora Kazmierak. Used with permission.

This recipe is from Clodagh McKenna's seventh cookbook, Clodagh's Weeknight Kitchen.  She wrote it during the pandemic to help home cooks make easy, stress-free, but also flavorful and nourishing meals. Her approach to meal planning and recipes work for better and easier times as well.  This tasty and versatile recipe is from the chapter about "Cupboard Stand-bys" which shows how to turn pantry staples, like sweet potatoes and canned chickpeas, into delicious dinners.

From Clodagh:

"Baked sweet potatoes are so good for us, so I love coming up with delicious ways to serve them. They take basically no work to prepare and if don’t have much time to cook then just buy a good-quality hummus. I am sure you will love one or two of these ways to enjoy them."

Ingredients

Directions

  1. Preheat the oven to 200°C/400°F/gas mark 6. 

  2. Clean the sweet potatoes, place them on a baking tray and bake for 
30 minutes. Remove the potatoes from the oven and brush the outer 
skins with the rapeseed oil, so that they crisp. Return the potatoes to the oven for a further 10 minutes until the skins are crispy. 

  3. While the potatoes are cooking, make the hummus. Place all the ingredients in a food processor and whizz until well blended. If needed, add a small drop of cold water to get a smooth consistency.
  4. Remove the baked sweet potatoes from the oven, cut them in half length-ways and spoon the hummus on top followed by your chosen toppings. Season with a generous twist of black pepper, if you like, then serve.

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