Baked Sweet Potato with Avocado Smash and Cheese Topping

I love a jacket potato for lunch sometimes and my favourite is sweet potato. I saw a variation of this in a Waitrose magazine but dot all the ingredients for a fraction of the price from Lidl. In my opinion Lidl’s cheeses and charcuterie are the best and over half the price. They tend to be softer and have more flavour. In the recipe I used a paprika goats cheese from the Spanish range but feta would be just as good. You get sweetness from the potato, creaminess from the avocado, crunchiness from the tomatoes and saltiness from the cheese. It would work perfectly for lunch or dinner.

Ingredients (serves 2)

  • 1 medium sweet potato, washed and pricked all over
  • Drizzle of olive oil and a striking of sea slat and pepper
  • 2 ripe avocado, peeled and stone removed
  • Juice of half a lemon
  • 1 tbsp chopped chives
  • 1 tbsp chopped parsley
  • Herb sea salt and fresh pepper
  • 8 baby tomatoes, quartered
  • 2 slices of lightly salted butter
  • Crumbed goats cheese or feta I used paprika flavoured goats cheese. If it’s a hard cheese just grate it instead.

Directions

    Preheat oven to 200 degrees fan. Prick the sweet potato, rub with oil and seasoning. Bake in the oven for 40 – 60 minutes until soft when pricked with a fork.
    While the potato is baking. Add the prepared avocado to a bowl and crush with the back of a fork. Add the lemon, herbs and season give it a mix to combine. Fold in the tomatoes and set aside so the tomatoes flavour the avocado mixture.
    Crumb or grate the cheese and set aside until ready to serve.
    To serve, cut the potato in half and share between 2 serving dishes. Give them a sprinkle of seasoning, add a slice butter to each half and fluff up with a fork. Spoon over the avocado mixture and crumb over the cheese. Enjoy 😊

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