Feta-whipped sweet potatoes with kale and walnut pesto

  • Preparation time: 20 minutes plus cooling
  • Cooking time: 105 minutes

Serves: 2

Ingredients

3 sweet potatoes (350g)

200g kale, stems discarded and leaves torn

15g walnut halves

3 garlic cloves, unpeeled

11⁄2 tbsp extra virgin olive oil

1⁄2 lemon, zest and juice

50g essential Waitrose Greek light salad cheese, crumbled

small handful mint leaves, shredded

25g pack basil, leaves picked 

Method

1 Preheat the oven to 200 ̊C, gas mark 6. Pierce the sweet potatoes all over with a fork. Bake for about 1 hour 30 minutes, until the centres are soft, then set aside.

2. Lower the oven to 160 ̊C, gas mark 2. Toss the kale, walnuts and whole garlic cloves with 1 tbsp oil; roast for 10-12 minutes, until crisp.

3 Once the potatoes are cool enough to handle, halve them and scoop out the middles, keeping the skin intact (leave a little flesh in the shells so that they hold their shape). Beat the flesh with the remaining 1⁄2 tbsp oil, a squeeze of lemon juice and most of the salad cheese; season. Pile back into 4 of the halved sweet potato skins (discard the other two) and scatter over the remaining cheese. Pop back in the oven to warm through.

4. Squeeze the garlic cloves out of their skins into the small bowl of a food processor. Add the kale and walnuts, mint and basil, and pulse until roughly chopped. Stir through the lemon zest, season, then scatter over the sweet potatoes and serve.