Roasted sweet potato comes out sweet and tender inside, and a spoonful of fermented coconut on top brings a creamy contrast and a tangy note. It's a simple dish for a weeknight dinner; for the whole family, the 500 g size goes further.
Ingredients
- 2 medium sweet potatoes
- 4 tbsp natural fermented coconut
- 1 garlic clove
- the juice of half a lemon
- 2 tbsp extra virgin olive oil
- 1 tbsp chopped chives
- salt and pepper
Method
- Preheat the oven to 200 °C. Wash the sweet potatoes, cut them in half lengthways and place them on a tray, skin side down.
- Brush the flesh with a tablespoon of oil, season with salt and pepper and roast for about 35 minutes, until tender when pierced with a fork.
- Meanwhile, mix the fermented coconut with the grated garlic, lemon juice and the rest of the oil until creamy. If you prefer it runnier, add a splash of kefir-style fermented coconut.
- Spread the cream over the hot sweet potatoes and finish with the chopped chives and a little pepper.
Time: 45 minutes · Serves 2
You might also like our salad with coconut dressing. Find COCO by Angela at your nearest shop.