Baked Sweet Potatoes with Beetroot Cream

How to make Baked Sweet Potato with Beetroot Cream

• Preheat the oven to 190°C (170° fan) | gas 5.
• Line a large baking tray with aluminium foil.
• Prick the potatoes all over with the tines of a fork. Place on the tray.
• Rub the beetroot with olive oil and season with a little salt and pepper.
• Wrap in foil and then place next to the sweet potatoes on the tray.
• Bake for 50-60 minutes until both the potatoes and beetroot are tender to the tip of a knife.
• Remove from the oven and let the potatoes cool to one side. Carefully open up the beetroot and let cool briefly before refreshing in a bowl of cold water.
• Once cool enough to handle, roughly chop. Transfer to a mixing bowl and stir in the soy milk yoghurt and some chopped dill.
• Season to taste with salt and pepper.
• Split the potatoes open with a sharp knife.
• Fill with the beetroot yoghurt cream and top with dill sprigs and some freshly ground black pepper before serving.