Ballerina Bites: Baked Sweet Potato Recipe
If you've decided to make 2017 the year to reward your body with the freshest, tastiest, most wholesome foods to fuel your day, then look no further! Our resident foodie and all-round queen of the kitchen Alexandra McMaster (aka. Ballerina Bites) brings you this irresistible energy-packed recipe to kick off your healthy eating habits for the year. Dig in!
My Favourite Baked Sweet Potato
If you’ve never tried a baked sweet potato then you’re definitely missing out!
My favourite baked sweet potato recipe is my go-to lunch option on a weekend or as a light dinner throughout the week. Sweet Potatoes are an excellent source of Vitamin A, which is great for the skin and helps keep the immune system healthy!
Compared to regular potatoes, they have a delicious sweet caramel taste... perfect for both sweet and savoury dishes.
This recipe is fresh, flavourful and always makes me want to lick my plate clean (hehe).
1 large sweet potato
2 tbsp store-bought or homemade hummus (see my recipe here)
handful of cherry tomatoes, halved
handful of pitted kalamata olives, halved
½ avocado, sliced
small handful of basil, roughly chopped
juice of ½ a lime
½ tsp sweet or smoked paprika
salt & pepper to taste
Preheat oven to 170°C
Line a baking try with baking paper
Wash and carefully pierce the sweet potato numerous times with a knife
(This avoids your potato exploding)
Bake for 1 hour or until tender.
15 minutes before the end of cooking time, prepare the filling ingredients.
Once potato is cooked slice it down the centre, avoiding cutting completely in half.
Spread the hummus over the inside of the potato. Fill the potato with the remaining ingredients, add a squeeze of lime, season with salt & pepper, and a dusting of the paprika. Enjoy!