Baked Sweet Potato with Pomegranite Seeds and an Avocado-drizzle

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Comfort food comes in different forms for everyone. To some people, a tub of ice cream with all the toppings is the ideal, others want the gooiest macaroni cheese possible and there are those who find solace in freshness.
We fall in to every category, depending on the situation. Looking out the window into the grey skies, skies that get darker earlier each day, to the pile of jumpers that litter our floor and the empty sachets of lemsip overflowing the bin, it’s impossible not to think one thing – the best part of winter is Christmas. Now that Christmas has come and gone we’re left with cold and dreary, dark evenings. So our comfort food has to have a little bit of everything at the moment; a little sweet, plenty of spice, texture and please, colour!

This is our recipe for a simple comfort food that will cook just long enough for you to, perhaps, have some of your last mulled wine left over from the festive season, get into your pj’s, turn on your telly and get ready to chow down.
This is a baked sweet potato topped with some of our favourite things: Prawns, avocado drizzle, pomegranite seeds, salsa, and avocado chunks.

You will need (serves two):

  • 2 x Sweet Potatoes
  • 1 x Ripe Avocado
  • 3 X Tomatoes
  • 6 x King Prawns
  • A bunch of fresh coriander
  • Half a pomegranate, de-seeded
  • 2 x Spring onions
  • Ground chipotle pepper or paprika
  • 1 inch or so of cucumber,
  • finely sliced jalapeños
  • 1 large red onion
  • 2 garlic cloves
  • The juice of 2 limes

Method:

The first thing to do is to turn the oven to 180 degrees celcius. Once this has heated up, stab a couple of holes in the sweet potato with a fork, rub in a little oil and salt and place it in the oven for about an hour, until the skin is crisp abut the middle is soft to the touch. Be careful when checking how soft the sweet potato is as it will be hot.

Next, marinade the prawns. Crush the garlic and mix it with a squeeze of lime juice, a little coriander, and a little teaspoon of chipotle, or paprika if using, and add some salt and pepper. Then cover it and place it in the fridge.

Now make your salsa; simply take the cucumber, spring onions, tomatoes and the red onion and chop as finely as you like. The measurements are what we like, so feel free to adapt as you see fit.
As far as spice goes this is also completely up to you – take your jar of jalapeños and use as many as you feel like, add some of the juice from the jar and the half a lime’s worth of juice to give it a saucy substance. Add some coriander, put it in a bowl then put it in the fridge, next to your prawns.

For the avocado drizzle, take half the avocado and scoop out the flesh, mix it with 1 clove garlic, a small handful of coriander, some of the jalapeño juice, salt and pepper and a squeeze of lime and blend, if its too chunky, just add a little water and it’ll go nice and silky.

Finally chop up the other half of the avocados into chunks. When your sweet potato is ready, take it out and let it cool for 2-5 minutes. Whilst this is cooling you can cook up the prawns, add a little oil to a pan and once this is nice and hot throw in your prawns until they’re lovely and pink.
Slice into the sweet potato, let out a little steam and assemble. We like to mix the avocado chunks with the salsa then a little salad (rocket is our favourite but whatever you have will do), then the avocado drizzle, the prawns and finally sprinkle with plenty of pomegranate seeds, coriander and a last squeeze of lime.

Baked sweet potatoes are great with whatever topping you decide to choose – the skin caremelises more than a normal baked potato and oozes a sweet but crispy taste and texture.
Even if you decide to go with a classic tuna and sweetcorn filling, we’re sure that it won’t disappoint, but this recipe in particular is a colourful, flavourful and wonderful dish that will warm the heart and the toes in the cold moths still to come!

 

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