International Day of Potato Treat!

To celebrate the International Day of Potato, why not try this recipe from Greens & Beans this weekend?

Pea Mash-Stuffed Sweet Potatoes with Dill Vinaigrette

Although sweet potatoes originally come from South America, they are now also grown in China, southern India and many African countries.
These tubers, the skin of which is orange and sometimes purple, are full of healthy ingredients, containing high amounts of anti-inflammatory antioxidants, beta-carotene and dietary fibre, among others.

SERVES 4 

PREPARATION TIME 25 minutes plus about 60 minutes oven time

FOR THE SWEET POTATOES
4 sweet potatoes (about 350 g)
1 tbsp olive oil

FOR THE PEA MASH
400 g silken tofu
450 g frozen peas, defrosted
3–4 tsp wasabi
3 tbsp lime juice

FOR THE DILL VINAIGRETTE
3-4 sprigs dill
2 tbsp agave syrup
2 tbsp wholegrain mustard
3 tbsp lime juice
4 tbsp olive oil
2 spring onions

EXTRAS
Salt and freshly ground pepper
4 tbsp (plant-based) yoghurt

Preheat the oven to 220°C/200°C fan. Wash the sweet potatoes, wipe dry and brush all over with the olive oil. Put them into a large ovenproof dish and season with salt and pepper. Roast for about 60 minutes, until cooked (pierce with a small kitchen knife to test for doneness).

In the meantime, to make the pea mash, put the tofu into a sieve and allow to drain briefly. Combine the tofu, peas, wasabi and lime juice
in a mixing bowl and blend coarsely with a stick blender. Adjust the seasoning with plenty of salt and pepper.

To make the dressing, wash the dill, shake dry and finely chop. Mix the dill with the agave syrup, mustard, lime juice and olive oil and season
with a little salt and pepper.

Take the sweet potatoes out of the oven, top with the pea mash and yoghurt and drizzle with dill vinaigrette.