Get a well-balanced meal with this recipe for twice-baked sweet potato with ricotta, olives and almonds from naturopath Roberta Nelson.
Serves 4
Ingredients
- 4 small sweet potatoes (approx. 200-250g per potato)
- 250g fresh ricotta
- 1/2 cup pitted olives, halved
- 1 tsp dried oregano
- A small handful of basil leaves, roughly torn
- 1 cup baby spinach leaves
- 1/4 cup flaked almonds
- 20g grated parmesan
- 1 tsp chilli flakes
- Salt and pepper, to taste
How to make
- Heat your oven to 190 degrees and line a baking tray with baking paper. Rub your sweet potatoes with coconut oil, prick each potato with a fork a couple of times and place them on the baking tray to roast for 50-60 minutes or until the potato is completely cooked through
- While the potatoes are roasting, mix the ricotta, olives, oregano and basil together and season with salt and pepper. Then quickly toast your flaked almonds on a dry pan for 3-4 minutes or until golden and set aside
- Once the potatoes are cooked through, slice them in half lengthways and allow to cool slightly before handling them. Once cool enough, scoop out the flesh of each potato and place it into a mixing bowl. Add the baby spinach, toasted flaked almonds, parmesan and chilli flakes and mix well until the cheese is starting to melt and the spinach has slightly wilted. Taste for seasoning and add salt and pepper as needed
- Scoop the sweet potato mixture back into the potato skins and press the mix down gently into them. Top each half with a generous scoop of the ricotta and olive mixture and return them to the oven to continue to bake for another 15-20 minutes or until golden
- Serve immediately on top of a mound of fresh baby spinach leaves or alongside a green salad
Recipe & Image supplied by Blackmores