Filled Sweet Potato Skinwith Citrus Sour Cream
Ingredients
- 3 small sweet potato, about 750 g (1 lb 10oz)
- 2tablespoons vegan parmesan cheese, homemade or grated shop bought 1generous pinch of chilli flakes
- 1 heaped of finely sliced chopped spring onion (scallion)
- 150 ml (5 fl oz) non- dairy sour cream
- Finely grated the zest of 1 lemon
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped flat- leaf (Italian) parsley sea salt flakes
- Freshly ground black pepper
- 4 tablespoons breadcrumbs
- Olive oil, for drizzling
Preparation
Heat the oven to 200 (400f/gas6). Put the whole sweet potatoes on the baking tray and bake for about 40 minutes, or until very soft. While still hot, cut in half lengthways and carefully scoop most of the flesh into a bowl, leaving a layer of flesh on the skin. Be careful not to tear the skin. Add the parmesan cheese, chilli flakes, spring onion, 2 tablespoons of sour cream, half the lemon zest and all the herbs to the sweet potato fresh mix. Mix well and season with salt and black pepper
Spoon the filling back into the sweet potato cases
Don't worry that the skins seem very soft as they will crisp up when returned to the oven. Sprinkle over the breadcrumbs and drizzle with olive oil. Bake for 10 minutes, or until the topping is golden and the filling warmed through. Meanwhile, mix the remaining sour cream with the remaining lemon zest
Leave the sweet potato halves whole or cut in halves if you're serving these as finger food. Serve with the sour cream on the side