Baked Sweet Potato spicy hazelnut 05
In this dish, the rich sweet potato flesh contrasts brilliantly with cool labneh – a fresh, tart yogurt cheese – and fragrant, well-textured dukkah. Serve it with a vitamin-packed green salad and you’ll be well on your way to your five-a-day.

Serves 4
INGREDIENTS
  • 4 large sweet potatoes
  • olive oil
For the dukkah:
  • 60g hazelnuts, toasted
  • 40g sesame seeds
  • 3 tsp coriander seeds
  • 2 tsp cumin seeds
  • ½ tsp fennel seeds
  • 1 tsp ground cinnamon
  • 1 tsp sumac
  • ½ tsp Turkish red pepper
  • chilli flakes
  • ¼ tsp sea salt
To serve:
  • 200g labneh or Greek-style yogurt
  • mixed baby leaves
  • olive oil
  • lemon juice
  • sea salt and cracked black pepper, to taste
METHOD
Preheat the oven to 180°C. Prick the sweet potatoes in several places with a fork. Rub with olive oil and bake in the oven for 45 mins, or until soft.
Meanwhile, make the dukkah. Evenly spread the nuts, sesame seeds and spice seeds over three separate baking trays and lightly toast them in the oven; removing when the spices are fragrant and the nuts and seeds are just colouring. Remove from the oven and set aside to cool.
Put all of the spices, salt, sesame and spice seeds and half of the cooled nuts in a food processor and process to a coarse rubble. Add the remaining nuts and pulse for 2 seconds. Set aside until required.
To serve, remove the cooked sweet potatoes from the oven and place on serving plates. Cut open, drizzle with olive oil, add a dollop of labneh or Greek
yogurt, and sprinkle generously with the dukkah. Toss the salad leaves with olive oil and lemon juice, season to taste, divide between the plates, and serve.

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