4 medium sweet potatoes
100g sour cream
4 large ripe tomatoes
2 tbs extra virgin olive oil
1 small red onion, finely chopped
2 cloves garlic, finely chopped
1 tbs tomato paste
Sea salt and freshly milled pepper
Method
Preheat oven to 200C. Prick sweet potatoes all over then place on a thick bed of rock salt and bake for 1 hour. Next, to make the tomato salsa, core the tomatoes with a small sharp knife then make a cross on the bottom. Toss them into a pot of boiling water until the skin splits – this can be a matter of seconds if they are beautifully ripe. Plunge into a bowl of iced water to arrest the cooking then slip the skin off. Cut tomatoes through the equator and squeeze out the seeds. Cut each half into 6 pieces and set aside. Preheat a medium pan over a medium heat. Add the olive oil and when it shimmers, add shallots & garlic, cook without colour for 2 minutes. Next add the tomato paste and the chopped tomatoes. Stir to combine – count to ten – then remove from the heat and season. When the sweet potatoes are ready, carefully slash and squeeze them open, season, then load up with salsa, sour cream and a generous sprinkle of granola.
Serves 4
Granola
35g oats
15g pepitas
5g sesame seeds
5g black sesame seeds
20g macadamia
1 tsp fennel seeds
Pinch chilli powder
1 tsp soy
1 tsp honey
1 tsp EVOO
1 small egg white
Method
Preheat oven to 160C. Mix everything well. Spread out on a large baking sheet. Bake for
20 mins, stirring halfway.
