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Roast Sweet Potato with Goats Curd, Chickpeas, Chilli and Coriander

12/13/2015 12:47:00 PM

Roast sweet potato with goats curd, chickpeas, chilli and coriander

Back when I blogged my spring green salad (and the eggplant and feta salad, shortly after), I promised you a roast sweet potato recipe. Well, here it is! There's no crazy backstory behind this recipe - we'd bought some small sweet potatoes at the market because they looked so nice and I was sure I'd think of something to do with them, and we had half a tub of expensive goats curd in the fridge, making me feel guilty every time I opened the fridge door. I googled "sweet potato and goats curd", and the below recipe was one of the first things I found.

Sweet sweet potatoes

It's easy, tasty, and looks impressive too! The sweetness of the potatoes is intensified in the oven, and it stands up well against the pungency of the coriander and the heat of the chilli. I served them as part of a vegetarian spread with the other two salads, but these would be good as an accompaniment to meat, or as a side dish in a bigger meal (perhaps for Christmas lunch?)

I found they were good over the next few days - I took leftovers to work for lunch and they were just as nice eaten cold. Enjoy!

Roast Sweet Potato with Goats Curd, Chickpeas, Chilli and Coriander
Recipe adapted from Food52

Ingredients
4 small sweet potatoes
50-100 grams goats curd
100 grams cooked chickpeas
1 small red chilli, seeded and finley chopped
Small handful fresh coriander, chopped roughly
Salt, pepper, olive oil

Method
Preheat the oven to 200C, and line a baking tray with baking paper.
Cut the sweet potatoes in half lengthwise. Brush with olive oil, and place cut-side down on the baking tray. Bake for 15-20 minutes, or until cooked through. (This may take longer depending on the size of your potatoes, but I used very small ones).
Remove from the oven, and allow to cool slightly.
Flip the sweet potatoes over, and spread the goats curd onto the cut side. Arrange the sweet potato halves on the baking tray, and divide the chickpeas across them. Season generously with salt and pepper.
Return to the oven and bake for 10 minutes, or until the goats curd and chickpeas have heated through.
Arrange the sweet potato on a serving plate, and sprinkle with the chilli and coriander to serve.
Makes 8 sweet potato halves

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1 comments

  1. Ha I do the ol' "google two ingredients I need to get rid of" trick all the time too. Your sweet potatoes look so golden and, um, sweet. Such a gorgeous colour!

    ReplyDelete

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