Family friendly Mexican

Baked sweet potatoes with chipotle butter and pico de gallo

Name: Baked sweet potatoes with chipotle butter and pico de gallo
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Cuisine: /mexican
Ingredients: 200g softened unsalted butter; 2 garlic cloves, finely chopped; 1/4 cup finely chopped coriander leaves; Finely grated zest of 1 lime; 2 tbs chopped chipotle chillies in adobo sauce; 4 (about 1.6kg) sweet potatoes, unpeeled, scrubbed; Olive oil, to brush; Lime wedges, to serve; Juice of 1 lime; 4 tomatoes, seeds removed, finely chopped; 1 small red onion, finely chopped; 1-2 jalapeños, seeds removed, finely chopped; 1/2 cup finely chopped coriander leaves; 1/4 cup (60ml) extra virgin olive oil

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Baked sweet potato with chipotle butter and pico de gallo

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Drizzle baked sweet potatoes with chipotle butter and pico de dallo for a knock-out vegetarian dish.

200g softened unsalted butter
2 garlic cloves, finely chopped
1/4 cup finely chopped coriander leaves
Finely grated zest of 1 lime
2 tbs chopped chipotle chillies in adobo sauce
4 (about 1.6kg) sweet potatoes, unpeeled, scrubbed
Olive oil, to brush
Lime wedges, to serve
Juice of 1 lime

Pico de gallo

4 tomatoes, seeds removed, finely chopped
1 small red onion, finely chopped
1-2 jalapeños, seeds removed, finely chopped
1/2 cup finely chopped coriander leaves
Juice of 1 lime
1/4 cup (60ml) extra virgin olive oil

Method

1.

To make chipotle butter, whiz butter, garlic, coriander, lime zest and juice, and chipotle chillies in a small food processor until combined. Form into a log on a piece of plastic wrap. Enclose tightly, twisting ends to secure. Chill for 30 minutes or until firm.
2.

Preheat oven to 190°C. Brush sweet potatoes with a little olive oil, then wrap each in two layers of foil. Place on a baking tray and bake for 30 minutes, then open up the foil and bake for a further 15-20 minutes until the skin is crisp and flesh is tender.
3.

Meanwhile, for the pico de gallo, combine all the ingredients in a bowl and season. To serve squeeze sweet potato open whilst hot and top with pico de gallo and knobs of chipotle butter.