Baked Sweet Potatoes with Avocado & Chimichurri
Serves 4·Added 5 May 2026 by Tom Melhuish
MainGluten-FreeVegetarian
Ingredients
| 4 | pieces | sweet potatoes(each about 330g, well scrubbed) |
| 125 | g | Greek yogurt or soured cream |
| 35 | g | cheese (queso fresco, feta, Lancashire or Wensleydale)(grated or crumbled) |
| 4 | pieces | spring onions(trimmed and chopped on the diagonal) |
| 2 | pieces | smallish ripe avocados |
| 1/2 | piece | lemon or lime(juice, plus lime wedges to serve) |
| 10 | g | flat leaf parsley leaves |
| 10 | g | coriander leaves |
| 2 | sprigs | oregano(leaves) |
| 2 | cloves | garlic(chopped) |
| 1/2 | piece | lemon(juice) |
| 1 | teaspoon | chilli flakes |
| 100 | ml | extra virgin olive oil |
| sea salt flakes and freshly ground black pepper |
Method
1.Preheat the oven to 180°C fan (375°F), Gas Mark 5.
2.Put the sweet potatoes on a metal baking sheet (line it with foil or baking parchment to save on the washing up, as the sugar in sweet potatoes can leach out and caramelize).
3.Bake for 40 minutes, or until tender right through to the centre.
4.Put everything for the chimichurri into a blender and blitz to make a smooth sauce. Taste for seasoning.
5.Split the sweet potatoes down the centre, spoon in the yogurt or soured cream and sprinkle with the cheese and spring onions.
6.Halve the avocados, remove the stones and the skins, then slice or chop the flesh or scoop it straight on to the potatoes. Squeeze lemon or lime juice on the avocado flesh and season. Spoon on the chimichurri and serve, with lime wedges.
Recipe Notes
AI · may be inaccurate
Substitutions
- queso fresco → feta, Lancashire or Wensleydale (availability)
- oregano → omit (optional)
Tips
The author prefers the chimichurri made with half parsley and half coriander.
Comments
Sign in to leave a comment.