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Sweet potatoes - split with beetroot & walnut salsa

4-5 persons

  • 1kg packet sweet potato, unpeeled
  • 1 tbs olive oil

Beetroot & walnut salsa

  • 1 bunch (700g) baby beetroot, trimmed, scrubbed
  • 3 tbs extra virgin olive oil
  • 1 tbs red wine vinegar
  • 1 tsp maple syrup or honey
  • 1 tsp horseradish cream
  • 4 green shallots/onions, finely chopped
  • 1 long red chilli, thinly sliced
  • 1 tbs thyme leaves
  • 1/3 cup walnuts, toasted, roughly chopped
  1. Preheat oven 200°C fan forced. Scrub the sweet potatoes under water with a clean brush. Pat dry. Pierce them all over, at least 8 times with a fork. Rub the skins all over with oil and season well with salt and freshly ground black pepper.
  2. 2 Put onto an oven tray and roast 40-55 minutes or until they are tender all the way through to the centre.
  3. Meanwhile, for the salsa, wrap each beetroot in foil, place on an oven tray and roast under the sweet potato for 1 hour or until tender. Remove from oven. Cool 15 minutes. Wearing gloves to prevent staining, rub the skin from the beetroot. Discard the skin, dice the flesh.
  4. Whisk oil, vinegar, maple syrup and horseradish in a bowl until well combined. Add warm beetroot, season then set aside to cool. Just before serving stir in the green shallots, chilli, thyme and walnuts.
  5. Split the sweet potatoes down the centre with a sharp knife and ease open. Pile in the salsa and serve.

Tips

    In a hurry? Replace steps 1 & 2 with one of our quick cook methods

    You can replace the raw beetroot with a 500g packet pre-cooked beetroot if your short on time.

    To keep bunches of thyme fresh, wrap in damp paper towel then store in an airtight container in the fridge.

In a hurry?

Here are two options to reduce the cooking times when cooking Sweet Potatoes - Split

Microwave & Oven method

  1. Preheat oven 230°C fan forced.
  2. Pierce the scrubbed sweet potatoes all over, at least 8 times with a fork. Rub the skins with olive oil and season well with salt and freshly ground black pepper.
  3. Put sweet potato evenly spaced around outer edge of the turntable (any small thin potatoes put into the centre). Microwave on High/100% for 12 minutes, turning the sweet potatoes over after 6 minutes.
  4. Transfer to a roasting pan, roast for 15 minutes until skin is crisp and centre tender.

Microwave Only method

  1. Pierce the scrubbed sweet potatoes all over, at least 8 times with a fork. Rub the skins with olive oil and season well with salt and freshly ground black pepper.
  2. Put sweet potato evenly spaced around outer edge of the turntable (any small thin potatoes put into the centre). Microwave on High/100% for 18-20 minutes, turning the sweet potatoes over every 5 minutes until tender when tested with a skewer (skin should not be wrinkled).
  3. Transfer to a plate, cover loosely with foil and stand 5 minutes.