This yummy baked sweet potato recipe is the perfect comfort food treat this winter. And with a tasty juniper and black pepper beetroot and ham dressing, it’s top of our wish list for tonight’s dinner!
Whether you’re curling up by the fire or whipping up lunch before heading out on a crisp, chilly weekend, this baked sweet potato recipe – complete with a yummy sour cream, chive and mustard dressing – is a must. As much as we love soups and stews come winter, this recipe always makes us feel that bit more adventurous. Not only is it packed full of flavour, but the slow-release carbs from the sweet potato will really fill you up and keep you going.
This recipe serves four, so feel free to cut the ingredients by a quarter if you’re eating alone.
For the sweet potato
4 large sweet potatoes
2 x 150g juniper and black pepper beetroot (from Morrison’s or Sainsbury’s), cut into wedges
180g shredded ham hock
For the dressing
170ml tub sour cream
A small bunch of chives, snipped
1-2tsp English mustard, to taste
Salt and freshly ground black pepper
Method
Preheat the oven to 200/180/Gas Mark 6. Scrub the potatoes well and prick a couple of times with a fork. Arrange on a baking tray and bake for about 40 minutes until soft all the way through when pierced with a sharp knife.
While the potatoes are cooking, make the dressing by mixing together the sour cream and chives in a small bowl. Season to taste with mustard, salt and freshly ground black pepper.
When the potatoes are cooked, cut down the middle and open up a little. Divide the beetroot between the potatoes and scatter over the ham. Finally, drizzle over the dressing before serving immediately.
