Loaded Sweet Potatoes with Tahini Yogurt

Loaded Sweet Potatoes with Tahini Yogurt

I love a baked sweet potato. They are often my go-to weekday lunch when I’m after something hearty but nourishing. A tahini yogurt is a sure way to lift any meal and adds a wonderful creaminess to these. I’ve perked them up with quick pickled onions which you can prep ahead of time if you like. I tend to cook enough for 2-3 servings and assemble them as and when I fancy them.  They make for a very good lazy supper party dish too. I recommend serving them alongside a big salad and opening a bottle of something cold and white.

INGREDIENTS

| Serves 4 |

• 3-4 sweet potatoes

• 1 head of broccoli

• Olive oil

• Sea salt

• Handful chopped herbs

For the quick-pickled onions

• 3 medium shallots or 1 red onion

• 100ml red wine vinegar

• 100ml boiling water

• 1tbsp sugar

• 1 tsp salt

For the tahini yogurt

• 150g Greek yogurt

• 2tbsp tahini (I like Belazu)

• ½ clove garlic, finely grated

• The juice of ½ a lemon

To serve

• Sliced avocado

• Toasted seeds

METHOD

• Start by making the onions. These can be made a week ahead and kept in the fridge if you like. Finely slice the shallots or onion and place in a clean jar. Combine the vinegar, boiling water, salt and sugar in a bowl. Stir until the sugar has disolved then pour over the onions. Allow to cool. Then keep in the fridge until ready to serve.

• Preheat the oven to 225 degrees fan setting. Oil the sweet potatoes and score them cris cross to help them cooking. Sprinkle with sea salt and bake for about 45 mins to 1 hour depending on the size of your potatoes.

• Chop the brocoli into even sized pieces, arrange on a baking tray. Drizzle with olive oil and season well with sea salt. Use your hands to ensure an even coating and bake for 10 -12 mins until the broccoli is cooked and slightly charred.

• For the tahini yogurt combine all the ingredients in a bowl and chill until you are ready to serve.

• In a separate bowl mix the chopped herbs with a pinch of salt and enough olive oil to create  a loose herby oil.

• When the sweet potatoes are cooked tear them open slightly. Top with a generous spoonful of tahini yogurt followed by the avocado (if using), followed by a couple fo pieces of brocoli. Scatter over the pickled onions, spoon over the herby oil and sprinkle over toasted seeds.