Bakes sweet potatoes with smashed avocado
A deliciously light yet flavourful midweek meal
Ingredients
- 2 medium-large sweet potatoes
- 2 tsp sunflower seeds
- 75 g frozen garden peas
- 1 avocado
- A small handful of coriander leaves roughly chopped
- 5 mint leaves shredded
- 1 tsp Tabasco Green Pepper Sauce
- Juice of 1/2 a lime
- 25 g feta crumbled
Instructions
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Preheat the oven to 200°C/Gas Mark 6. Pierce the potatoes with a fork and place on a baking tray. Bake for 1 hour until soft in the centre (test by gently squeezing the potatoes). Put the sunflower seeds in a small roasting tin and add to the oven for the final 5 minutes.
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Meanwhile, simmer the peas in a pan of boiling water for 3-4 minutes; drain. When the potatoes are nearly done, chop the avocado and put in a bowl with the peas. Crush together with the back of a fork. Add the herbs, Tabasco Green Pepper, a little seasoning and the lime juice, then combine.
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Cut open the potatoes. Divide the avocado and peas between them, sprinkle over the feta and scatter with sunflower seeds. Add a splash more Tabasco, to serve.