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Roasted sweet potato houmous
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Serves: 4 as a snack
1 x pack 2 sweet potatoes
1 tbsp olive oil
I clove garlic, grated
¼ x 25g pack flat leaf parsley, leaves only, roughly chopped
½ tsp smoked paprika
2 tsp lemon juice
1 tsp sea salt flakes
Toasted pine nuts, sesame seeds, chopped herbs, olive oil, or paprika, to serve
1. Preheat the oven to 200ºC, gas mark 6. Scrub the sweet potatoes clean, then dry well. Wrap in a double layer of foil and bake for between 1 hour-1 hour 10 minutes or until soft. Cool at room temperature, then peel away the skins and roughly chop the flesh.
2. Add the sweet potato and all the other ingredients to a large food processor and purée until smooth.
3. Spoon into a bowl and top with any or all of the extra toppings, if liked. Store in an airtight container in the fridge for up to a week.
Typical values per serving:
vegetarian/low in saturated fat/1 of your 5 a day/vegan/gluten free
This recipe was first published in September 2020.