This is so gorgeous I could have eaten two oh hold on I did! The rich creamy sweet potato is loaded with spring onion, grated raw beetroot and spinach seasoned with sea salt and black pepper along with a hint of turmeric and fresh chillies, finished off with a creamy egg baked in the centre of all that wonderful loaded baked sweet potato.
Prep Time 5 minutes / Cooking Time 1 hr
Ingredients
(make 2-3)
1 sweet potato
1 spring onion diced
1 small beetroot grated
8 large spinach leaves torn
1 red chilli diced
1/2 tsp fresh grated turmeric
Sea salt
Black pepper
3 organic eggs
Pre heat your oven to 180 C / 360 F and place your sweet potato in the oven, a medium size potato will take around 40 minutes to bake to perfection. Meanwhile prep the rest of the ingredients, once your potato is cooked and fork tender, cut a line in the top of the potato and scoop out all the sweet potato keeping the skin intact, place the potato in a bowl and add the rest of the ingredients except the egg, mix well and stuff back in to the sweet potato skin, at this point I would place the potato on a baking tray and then make a well in the centre and crack the egg in to the potato, because the potato is already on the baking tray it is easy now to pop it back in the oven for around 15-18 minutes, if you like a soft runny yolk 15 minutes, then tuck in and enjoy.
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