Gooey baked sweet potatoes stuffed with spicy, zingy salsa of avocado, spring onion, chilli, tomatoes and coriander lightly coated in Lucy’s Lime and Chilli dressing. Finished with a dollop of sour cream, an extra drizzle of dressing, and fresh coriander.
2 medium Sweet Potatoes
1 large ripe Avocado, chopped
1 Spring Onion, finely sliced
½ Red Chilli, finely chopped
6 Cherry Tomatoes, chopped
2 tbsp roughly chopped Coriander, plus extra to serve
- Preheat the oven to 180c/ 160c fan.
- Drizzle the potatoes with olive oil, season with salt and pepper and wrap each in foil. Place in the oven and bake for an hour or until tender.
- Meanwhile, place the avocado, spring onion, chilli, tomatoes and coriander in a bowl. Drizzle over 2 tablespoons of Lucy's Lime and Chilli Dressing and gently mix until combined.
- When ready to serve, slice the sweet potatoes almost in half and sprinkle the inside with a pinch of flaked salt. Spoon the salsa over the potatoes and top with a dollop of sour cream, and extra drizzle of dressing and the coriander.