MEXICAN SWEET POTATOES

This dish is hearty yet not overwhelming, with a festive touch that makes it suitable for both weekdays (as it’s quick and easy to prepare) and weekends or special occasions, since it’s not your everyday meal. The blend of flavors transports you straight to a Mexican restaurant kitchen. We made it for Friday night dinner, and both my husband and kids enjoyed it, so it has the whole family's approval.

Ingredients

• 4-5 sweet potatoes (use any variety you have on hand; orange, blue or yellow will all work)

• Mexican salsa (see recipe)

• Plant-based yogurt (for serving) (you can use store-bought or make your own - see recipe)

• Fresh cilantro (for serving)

• Spices: salt, pepper, chili (if you like it spicy)

Instructions

I wash the sweet potatoes and cut them in half lengthwise (if I have more time) or into quarters (if I want them to cook faster).

I season them, drizzle with oil and place them in a preheated oven at 200°C to bake for about 35-45 minutes. (Check if it’s fully cooked, as potatoes of different sizes will cook for varying lengths of time.)

While the potatoes are baking, I prepare a Mexican salsa (see the recipe).

Once the potatoes are done, I assemble the dish: I place the potatoes on a plate, add 1-2 tablespoons of the Mexican salsa on top of each potato, drizzle with plant-based yogurt, sprinkle with chopped fresh cilantro and serve.

If you like it spicy, you can also sprinkle some chopped chilli pepper on top.

As always, to maintain a healthy plate, I serve some leafy greens alongside - romaine, iceberg or any other salad greens you enjoy work well.

BON APPETIT!