The humble sweet potato like you've never seen it! Sweet potatoes roasted and split filled with yummy tomato salsa! A great side dish for any protein including chicken, steak, halloumi or even simply served with a lightly dressed salad. Super yum!
Ingredients:
1kg Sweet Potato
2 Tablespoons Olive Oil
Salt & Pepper
Tomato Salsa
3 Ripe Tomatoes, deseeded and finely chopped
1/2 Small White Onion, finely diced
1 Tablespoon White Vinegar
1 teaspoon Thyme leaves
Method:
Preheat oven to 200'c. Place sweet potatoes into a large roasting tin, drizzle with oil, season with salt and pepper and toss well to coat.
Cook in the oven for 45mins or until soft. Stand for 10mins.
Meanwhile make the tomato salsa, combine all ingredients in a small bowl, season, and mix well.
To serve split the sweet potatoes and squeeze sides to open. Divide salsa between potatoes. Serve Hot.
1kg Sweet Potato
2 Tablespoons Olive Oil
Salt & Pepper
Tomato Salsa
3 Ripe Tomatoes, deseeded and finely chopped
1/2 Small White Onion, finely diced
1 Tablespoon White Vinegar
1 teaspoon Thyme leaves
Method:
Preheat oven to 200'c. Place sweet potatoes into a large roasting tin, drizzle with oil, season with salt and pepper and toss well to coat.
Cook in the oven for 45mins or until soft. Stand for 10mins.
Meanwhile make the tomato salsa, combine all ingredients in a small bowl, season, and mix well.
To serve split the sweet potatoes and squeeze sides to open. Divide salsa between potatoes. Serve Hot.
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