baked Sweet Potato with gremolata
RECIPE: Baked Sweet Potato with Gremolata
2 sweet potatoes
1 tablespoon of coconut oil
1 teaspoon turmeric powder
Salt and pepper
Preheat oven to 180C. Line tray with baking paper.
Cut sweet potatoes in half, and lightly score with pairing knife. Do not peel skin.
Place sweet potatoes, face up, on tray and evenly spread the coconut oil, turmeric, salt and pepper.
Bake in oven for 30-40 minutes.
Spread generously with the gremolata and serve!
1 bunch flat leaf parsley
1 garlic cloves
1/2 Lemon - juice and zest
15ml apple cider vinegar
80 ml olive oil
50 ml grape seed oil
1 pinch of sea salt and pepper
Blend the parsley, garlic together until fine.
Add the rest of the ingredients and blend until you have a consistency your happy with. I like mine with a little texture, not super smooth. Should be more runny than a pesto.
NOTE: If you want the sauce thicker just half the olive oil and half the grape seed oil. This will last in the fridge for up to 3-4 weeks in a glass jar