Recipe

Sweet Potato Boats

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Sweet Potato Boats

Roast sweet potatoes topped with hummus, mushrooms & sweetcorn & sprinkled with chives.




Ingredients to serve 2

  • 2 x sweet potatoes
  • ½ x red onion – peel & dice finely
  • 1 tsp x ground cumin
  • 150g x button mushrooms – cut into quarters
  • 1 x sweetcorn cobs – cut off kernels
  • 3g x fresh chives – slice very thinly
  • 3 tbsp x hummus
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 4 x sweet potatoes
  • 1 x red onion – peel & dice finely
  • 2 tsp x ground cumin
  • 300g x button mushrooms – cut into quarters
  • 2 x sweetcorn cobs – cut off kernels
  • 5g x fresh chives – slice very thinly
  • 6 tbsp x hummus
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Roast sweet potato: Cut the sweet potatoes in half lengthways, then make shallow diagonal slices in the flesh one way, and shallow diagonal slices the other way to make a crisscross pattern. Drizzle with olive oil, season with salt and pepper and roast for 30-35 minutes until golden brown and cooked.

Step 3

Mushroom & sweetcorn: Place a pan on medium-high heat with a drizzle of olive oil. Add the onion with a pinch of salt and sauté for 5 minutes before adding the ground cumin and mushrooms. Cook for 3 minutes, then add the corn and sauté for 5 minutes until slightly golden and cooked. Season with salt and pepper, add HALF the chives and mix through.

Step 4

Serve by spreading the hummus over the flesh of the sweet potato. Top with the mushrooms and sweetcorn mix and sprinkle over the REST of the chives.