Smoked Salmon Baked Sweet Potatoes
September 14, 2015 | Serves 2
- 2 Sweet Potatoes
- 4 Tablespoons of Greek Yoghurt
- Juice of 1/2 a Lemon
- 2 Tablespoons of Capers
- 75g of Smoked Salmon
- Tablespoon of Chopped Dill
- Olive Oil
- Coarse Salt & Pepper
I’m absolutely loving baked sweet potatoes at the moment! They make the best lunch or dinner and I’ve been playing around with lots of different fillings lately. This one is super simple and insanely good- filled with the most delicious combination of creamy lemon yoghurt, beautiful smoked salmon, tangy capers and fresh dill. The sweet potatoes take a little time to cook, but once they’re done you can throw this together in just a few minutes. If you’re in a real rush you can do the sweet potatoes in the microwave, but you won’t get the lovely crispy skin so I’d definitely recommend baking them properly if you can. For another gorgeous way to fill your sweet potatoes, check out my Little Green Jacket.
Use a fork to prick a few holes in the sweet potatoes. Rub a little olive oil on to their skins and sprinkle with salt. Baked at 200’C for 40-50 minutes until soft on the inside.
Take the sweet potatoes out and cut a pocket down the centre. Leave them to cool a little while you prepare the fillings.
Combine the greek yoghurt and lemon juice. Finely chop the dill. Cut the smoked salmon into strips and fill the sweet potato pocket with them.
Add a dollop of lemon yoghurt to each. Sprinkle on the capers and chopped dill. Season with salt and pepper and serve.