Coriander & pumpkin seed sweet potato

Coriander & pumpkin seed sweet potato

From
Posh Kebabs
Serves
2
Cooking time
60 mins

Here, the sweet, soft potato flesh, with its crispy charred exterior, is perfect with the smooth, spicy pumpkin seed salsa – you have to try it to believe it. Everyone who has eaten this loved the combination of flavours and textures.

Ingredients

Quantity Ingredient
3 medium sweet potatoes
50g pumpkin seeds
2 limes, juiced
2 tablespoons olive oil
2 jalepeño peppers, deseeded and finely chopped
1 large avocado
1/2 garlic clove, crushed
large handful coriander
salt
freshly ground black pepper

To serve

Quantity Ingredient
4 corn tortillas
soured cream

Method

  1. Preheat the oven to 220°C. Put the sweet potatoes on a baking sheet and bake for 45–50 minutes until tender.
  2. Meanwhile, make the pumpkin seed salsa. Put the pumpkin seeds on a baking tray and cook in the oven for 6 minutes, stirring halfway through, then remove from the oven and allow to cool. Put three-quarters of the seeds into the bowl of a food processor with the lime juice, oil, and jalepeño peppers. Add the avocado, garlic, and most of the coriander, reserving a few leaves for garnish. Add a splash of cold water – enough to loosen the mixture into a smooth, spoonable sauce – you don’t want it too runny, then whizz to combine. Season and set aside.
  3. Preheat the grill to high. When the sweet potatoes are tender, flash them under the grill until the skin is charred and crisp.
  4. Warm the tortillas. Thickly slice the potatoes in their skins and serve in a tortilla with the salsa and some soured cream. Scatter over the reserved crunchy pumpkin seeds and garnish with chopped coriander leaves.
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