Baked Sweet Potato 4 Ways

Serves 4

INGREDIENTS:

4 sweet potatoes

1 tablespoon rapeseed oil

sea salt and freshly ground black pepper

For the hummus

50ml olive oil

2 garlic cloves, peeled

500g cooked, canned chickpeas

juice and zest of 1 lemon

60g almonds

2 teaspoons smoked paprika

salt and freshly ground black peppe

FOUR TOPPINGS

Harissa and a small dollop of Greek yogurt

Basil pesto and chopped almonds

Crumbled feta and chopped black olives

Crispy pancetta and avocado

METHOD:

1. Pre-heat the oven to 200C.

2. Clean the sweet potatoes and place them on a baking tray and bake in the pre-heated oven for 40 minutes. Remove the potatoes from the oven after 30 minutes and brush the outer skin with the rapeseed oil, so that they crisp. Place the potatoes back in the oven until the skin is crispy again, approximately 10 minutes.

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 water to get a smooth consistency.

4. Remove the baked sweet potatoes from the oven, cut them in half lengthways, spoon the hummus on top followed by your chosen toppings