Recipe: Baked Sweet Potato with Guacamole

Following her enlightening article on her recent venture with a high carb diet, try out Lucy Ingram’s delicious baked sweet potato and guacamole recipe.  We’ve tried it already and it really is as good as it looks.

RECIPE

Serves 2

Ingredients – 

  • 2 large sweet potatoes
  • 50 grams pancetta
  • 50 grams goats cheese

Guacamole-

  • Half a ripe avocado
  • ½ red onion, diced
  • 5 cherry tomatoes, thinly diced
  • Splash of Tabasco sauce- optional
  • ½ lemon juice and zest
  • Handful of fresh coriander, thinly sliced (save some for decorating)
  • Pinch of chili flakes
  • Salt and pepper

Method- 

  • Preheat oven to 180Celsius
  • Prick the sweet potatoes with a knife and place in the oven for about an hour or until cooked through. Cooking time will vary on size and shape of sweet potato
  • Whilst the sweet potato is in the oven, make the guacamole.
  • Place all the guacamole ingredients in a bowl and mash the mixture using the back of a fork. Set aside.
  • Heat a saucepan and cook the pancetta until nice and crispy.
  • Once the sweet potatoes are cooked, remove from the oven and cut them in half lengthways and allow them to cool for a little while.
  • Once cool, place half the guacamole mixture on the centre of each sweet potato. Sprinkle with the crispy pancetta, goats cheese, remaining coriander and chili flakes.
  • Dig in and enjoy!

Check out Lucy’s inspiring blog and instagram here.

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