By: Admin

Region: American

Dish:Vegetarian - Breakfast/Tiffins/Snacks

Servings: 4

Time to Prepare: 1 Hr

Ingredients

-4 (180g each) small sweet potatoes, unpeeled
-1 tbsp olive oil
-180g packet Taste Recipe Base Honey Soy Chicken
-125g cream cheese, at room temperature, chopped
-125g (1⁄2 cup) sour cream
-2 garlic cloves, crushed
-2 tsp sriracha chilli sauce
-Green shallots, thinly sliced diagonally, to serve
-Red-vein sorrel leaves, to serve

Directions

-Preheat oven to 220C/200C fan forced. Line a large baking tray with baking paper

-Cut each sweet potato in half lengthways. Score cut side in a diamond pattern. Drizzle the oil over prepared tray. Place the sweet potato , cut-side down, on tray. Roast for 30 minutes or until softened slightly.

-Turn over sweet potato. Brush with 1 ⁄4 cup recipe base. Roast for 15 minutes. Brush with another 1 ⁄4 cup recipe base and roast for 10 minutes or until tender and caramelised.

-Meanwhile, combine cream cheese , sour cream and garlic in a bowl. Dollop sriracha on top and gently stir to create a swirl effect. Place the remaining recipe base in a small microwave-safe bowl. Microwave on High for 30 seconds or until heated through.

-Place the sweet potato on a serving plate. Top with the warmed recipe base, shallot and sorrel . Serve with sour cream mixture.

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