Sweet potatoes cooked twice, because once was never going to be indulgent enough. Baked soft, the flesh whipped with butter, sour cream and Hot Honey Drizzle, piled back into the skins and blasted until the tops brown. A side dish that will quietly upstage whatever roast it was meant to be supporting.
1 hr 20 mins. Serves 4.
Ingredients
- 4 medium sweet potatoes
- 3 dessertspoons Plateit Hot Honey Drizzle
- 50g butter
- 2 tbsp sour cream
- 2 tbsp chives, snipped
- Flaky salt, generous
Method
- Oven to 200C. Prick the sweet potatoes and bake whole on a tray, 50 to 60 mins, until a knife slides in with no argument.
- Halve lengthways. Scoop the flesh into a bowl, leaving a 1cm wall so the skins hold their shape.
- Whip the flesh with the butter, sour cream, 2 dessertspoons of Plateit Hot Honey Drizzle and plenty of salt.
- Pile back into the skins, rough on top. Rough edges brown. Back in for 15 mins until golden at the peaks.
- The last dessertspoon of the drizzle in a thin thread over the tops, chives after. Serve hot, defend your half.
Swap it: A crumble of feta whipped through the flesh takes the whole thing salty-sweet and slightly out of hand.
