Baked sweet potato

Baked sweet potato - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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with haloumi cheese and tahini dressing

A delicious, healthy and simple to make vegetarian recipe. An amazing combination of sweet, salty and acidic flavours with a touch of crunch.

Only takes minutes to make, the rest is simply oven cooking time. Sweet potato is an amazingly nutritious vegetable, good for gut health, vision, brain and your immune system.

But forget the health reasons, it’s simply delicious! By baking these potatoes, the natural sugars caramelise the edges for an amazing sweet taste. Topped with a browned haloumi cheese and an acidic creamy tahini dressing, you’ll think you’re eating cream.

The salty, acidic flavours marry well with the chest-nutty flavour of this baked sweet potato. It also has some toasted pine nuts for crunch and some fresh dill for freshness. Enjoy my baked sweet potato for lunch or anytime!

Ingredients

2 sweet potatoes
1 packet haloumi cheese
¼ cup pine nuts
For the dressing
1 handful of fresh dill leaves
3 tbsp tahini paste
1 Lemon juice
2 tbsp Olive oil
Salt pepper

Steps

Step 1
Wash and split the potatoes in half. Trim a little piece off the bottom so they rest flat on your board. Brush the top with olive oil and season with salt and pepper. Place in preheated oven and set heat to 350°F – 180°C for 50-60 minutes.
Step 2
While the potato is cooking, add to a mixing bowl the tahini paste, lemon juice, olive oil, chopped dill, salt and pepper. Mix thoroughly into a dressing. If too thick add a little water. It should be thick but slightly runny consistency.
Step 3
Slice the haloumi into 12 medium thick pieces or enough to cover the surface of each potato. and set aside.
Step 4
For the pine nuts, simply add to a dry pan over high heat and toast while tossing until brown. Make sure you toss often to avoid burnt spots. Set aside.
Step 5
Five minutes before potato is ready, add a drizzle of olive oil to the same pan on medium heat. Place the haloumi cheese slices in the hot oil, add cracked pepper and brown each side. (Be careful, as once it starts to brown it can darken very quickly).
Step 6
Remove potatoes from oven, using a knife, score the flesh in diamond crisscross fashion to let steam out.
Step 7
Place the haloumi cheese pieces on top to cover the whole surface of the potato. Drizzle the tahini dressing on top. Scatter some toasted pine nuts and garnish with picked dill leaves.

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