This recipe is very quick and easy, but the fact that this tastes so great means I don't want to run the risk of anyone else not discovering this for themselves. It's a good one to go for if you have any odds and ends that need using up in the fridge. In my case this was a little soy cream and some spring onions.
I also wanted to say Happy Thanksgiving to my Stateside readers! This felt like a particularly apt recipe to feature today, as I try and plot out a pseudo Thanksgiving menu for my friends this weekend in London, and find out if vegan marshmallows exist.
I hope you all have a wonderful time, x Ava
Stuffed sweet potato
1 large sweet potato, washed but not peeled
Salt and pepper
Shredded greens, spring onions, chopped spinach, or any other leafy vegetables you have to hand
2 tbsp soy cream
1 tsp English mustard
2 tbsp chopped chives
Preheat the oven to 200°C. Rub a little oil and seasoning over the sweet potato and bake in the oven, once hot, for around 1 hour to 1 hour 30 minutes, until it is totally cooked through.
Five minutes from the end of cooking time, lightly saute the greens in a pan with a little olive oil and seasoning so they are just cooked. Turn off the heat and set aside. Once the potato is cooked, cut in half lengthways and carefully scoop out the potato flesh into a bowl, adding in the greens. Then stir in the soy cream, extra seasoning, mustard and chopped chives, until it's all well combined.
Pack the mixture back into the sweet potato and leave in the oven (which you can turn off at this point because it will be hot enough anyway) for five more minutes. There's your lunch!