15 mins to prepare and 1 hr to cook
4 sweet potatoes, scrubbed
3 tbsp pine nuts
4 rounded tbsp soya yogurt
mixed leaf salad, to serve
For the chimichurri sauce
20g (3/4 oz) flat-leaf parsley leaves, finely chopped
5g (1/4 oz) fresh oregano leaves, finely chopped
1 large garlic clove, crushed
juice of 1/2 lemon
1 medium-sized red chilli, seeded and finely chopped
4 tbsp extra virgin olive oil
1. Preheat the oven to gas 6, 200°C, fan 180°C. Bake potatoes for 50 minutes to 1 hour, depending on their size.
2. Meanwhile, put all the ingredients for the chimichurri sauce in a bowl, season and mix together until combned. Leave to one side.
3. Add the pine nuts to a large, dry frying pan and toast over a medium-low heat for 2–3 minutes, shaking the pan occasionally, until starting to turn golden. Remove from the pan and leave to one side.
4. Remove the potatoes from the oven and cut a cross into the top of each one, then squeeze slightly to open up. Top with a spoonful of yogurt and then the chimichurri sauce and pine nuts. Serve with a mixed leaf salad.
255 calories / serving