GGS’s sweet potato and goat cheese stacks
Ingredients
(But this is just a baseline; remember to make it your own with what you have available to you.)
2-4 whole sweet potatoes
2 Avocados
2 medium tomatoes
¼ of a red onion
A bunch of fresh mint
Jar of Meredith dairy marinated goat cheese
A bunch of fresh dill
Sea salt
Pepper
Olive oil
½ a Lemon
Equipment–a bowl, fork, chopping board, knife, and tray
Baking paper if you need it for your tray, depending on whether you have no stick.
Method to the madness:
Breath
Turn your oven on to 200 degrees.
Cut your sweet potatoes in half down the middle longways and add olive oil all over and some sea salt. When the oven has heated up to 200 degrees, add your sweet potato halves face down.
In a medium bowl, mash your 2 avocados, add some sea salt and pepper, and chop up your tomatoes, mint, and dill (you could also add or substitute for herbs such as coriander/Vietnamese mint—no rules here). Add this all to the bowl. Season to your liking with lemon, salt, pepper, and some of the goat cheese oil (gives it a little kick—we love that).
Now you just wait for the sweet potato to cook through (check with a fork if you need to), but trust me, you will know when it’s time to flip them over and face the music. You want their little faces to be glazed to a caramelised-looking texture, so to achieve this, I always add more oil across them all and season again.
Once the sweet potato halves are ready, you can assemble them by pressing down the middle of the halves with a fork (don’t overdo this–it's just for being able to make room for the layers essentially). Add a layer of avocado salsa (be generous), then add the real star of the show—Meredith dairy marinated goat cheese (you could also do feta, but it’s really not the same), a good crumble of this on top.
Bravo, you have just created a healthy, yummy vegetarian snack. In the summer, I also like to add a layer of mango, more mint on top, and a drizzle of oil for health benefits, of course.
