Roasted Sweet Potatoes with Pesto, Blue Cheese & Chili
Try these banging, baked-to-perfection glowing beauties for a spectacular yet simple dinner or add protein & salad on the side! It takes the humble sweet potato NEXT LEVEL w garden fresh pesto, creamy blue cheese & chili to seep through all the creases and folds!
INGREDIENTS
(Serves 1 but easy to make more)
1 small evenly shaped orange sweet potato OR as many as required.
2 Tbsp pesto per potato.
1 wedge of creamy blue cheese, I used Castello creamy blue.
Chili flakes & sea salt to scatter.
METHOD
Preheat oven 180C
Wash your sweet Potato, then using a sharp knife, cut even slices 3/4 of the way through from one side to the other, now wrap it in baking paper, followed by tinfoil & bake in the oven for 20 minutes or so, for its first cooking. When it comes out, let it cool, then spoon the pesto through the creases, followed by a long edge or cream blue cheese placed on top of the whole thing, sprinkled with chili flakes & sea salt. This process can be done ahead of time, so when you are ready to give them the second bake, the cheese will melt through the creases & crispen the exterior. SOOOOOO YUM!
