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Donal Skehan
Superseed Roast Sweet Potato | DonalSkehan.com
  • healthy

Superseed Roast Sweet Potato

March 01

A pack of sweet potatoes can be easily transformed to dinner and if your a fan of the humble baked potato, maybe this recipe is for you. When roasted, sweet potatoes turn deeply caramelised and produce tender vibrant orange flesh. The topping choices are endless but I’ve provided you with one with a nod to health conscious eating.

  • serves Serves 4
  • time 50mins

Method

  1. 1. Preheat the oven to 200°C/400°F/Gas Mark 6. Place the potatoes on a baking tray and drizzle with about a tablespoon of rapeseed oil. Bake in the oven for 45 minutes, or until tender when pierced with a fork.
  2. 2. Meanwhile, heat the remaining rapeseed oil in a large frying pan over a medium-high heat. Add the kale and fry for 3 – 4 minutes, until wilted and tender.
  3. 3. Mix the yoghurt and sriracha sauce together and set aside.
  4. 4. Stir through the garlic and chilli flakes, and season. Slice open the baked sweet potatoes. Top with the kale, a dollop of the yoghurt mix, a sprinkle of seeds, chickpeas and some alfalfa sprouts.

Ingredients

4 large sweet potatoes (approx 17oz)

1 1⁄2 tbsp rapeseed oil

7oz kale, leaves torn from the stem

8 tbsp natural probiotic yoghurt

1 tbsp sriracha sauce

1 garlic clove, finely minced

1⁄2 tsp chilli flakes

1 tbsp pumpkin or sunflower seeds, toasted

7oz chickpeas

Small handful of alfalfa sprouts (approx 50g)

Sea salt and freshly ground black pepper

4 large sweet potatoes (approx 500g)

1 1⁄2 tbsp rapeseed oil

200g kale, leaves torn from the stem

8 tbsp natural probiotic yoghurt

1 tbsp sriracha sauce

1 garlic clove, finely minced

1⁄2 tsp chilli flakes

1 tbsp pumpkin or sunflower seeds, toasted

200g chickpeas

Small handful of alfalfa sprouts (approx 50g)

Sea salt and freshly ground black pepper

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