Baked sweet potato with Braeburn apple and fennel salsa

16 May 2018

An easy and healthy spring or summer supper of creamy baked sweet potato with a fresh and zingy apple and fennel salsa.

Cooking time

45

Serves

2



Ingredients

  • 2 x sweet potato
  • 200g Braeburn apple, skin on and finely diced
  • 100g fennel, diced
  • 50g baby tomatoes, diced
  • 75g spring onion, finely chopped
  • 3 tbsp extra virgin olive oil (avocado or hemp oil also works well)
  • 5g coriander, finely chopped (including stalks)
  • Salt and pepper
  • 1 400g can of chickpeas
  • 1 garlic clove, finely grated
  • 1 lime (juice and zest)
  • 1 tsp chilli flakes

Method

Preheat the oven to 200C/180C fan assisted/Gas mark 6.

Tightly wrap the sweet potatoes in baking paper and bake for 45 mins until soft. Baking in foil steams the skin, making it nice and soft.

To make the salsa toss all the remaining ingredients together in a large bowl and mix through with clean hands.

Split the sweet potatoes open and fill with salsa.

Cooking tip

Experiment with different spices like paprika or even cajun spices

Our thanks to www.greatbritishapples.co.uk for providing this recipe

Try more delicious sweet potato recipes


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