This is a fantastic recipe for the cooler time of year when the nights are drawing in a little earlier and the rain is becoming more frequent. The combination of melted cheese and rich sun dried tomatoes with your baked sweet potato hits the real comfort spot.
Sweet Potato with Goats Cheese, Sun Dried Tomato and Rocket
Ingredients
- 1 medium sweet potato
- ½ tbsp. olive oil
- 4 sun dried tomatoes, halved
- 35g goats’ cheese, sliced
- 2 big handfuls rocket leaves
- balsamic vinegar
Steps
- Step 1
Preheat the oven to 200C/180C fan
- Step 2
Pierce the sweet potato several times with a fork before rubbing the olive oil over the skin. Place on a roasting tray and put in the oven for approximately 45 minutes, or until cooked through
- Step 3
Place your rocket leaves on your plate and drizzle with balsamic vinegar, so it is ready and waiting for you
- Step 4
Once the potato is cooked, sliced length ways, being careful not to burn your fingers. Placed 2 sun dried tomatoes on each potato half and top with the sliced goats’ cheese. Put under the grill until the cheese begins to bubble
- Step 5
Serve onto the plate with your rocket salad before enjoying!
-
By The Healthy Employee
- Servings: 1
- Meals or Courses: BrunchLunch
- Special Diet: Gluten freeVegetarian
- Seasons and Occasions: Winter
- Difficulty Level:
- Ratings:
- Created: September 13, 2016
