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Spinach topped sweet potatoes

Spinach-topped sweet potatoes

We can’t wait to try out this powerhouse of a meal as our meat-free Monday dish. And did you know that buying spinach by the bunch is cheaper than buying it by the bag? Store it in a bowl of water in the fridge, with the stalks still attached, to keep the leaves crisp until you need them!

SERVES 4 // cooking time 60 mins

4 large sweet potatoes, cleaned
¼ cup olive oil
1 onion, peeled and sliced
250g Swiss chard
Salt and black pepper
100 ml sour cream

1. Preheat oven to 200°C.
2. Place sweet potatoes in a roasting tin and drizzle with 2 tbsp oil. Cook for 35–40 minutes, until soft.
3. Heat 2 tbsp olive oil in a pot over medium heat and fry the onion for 5 minutes, until soft. Add the Swiss chard and 2 tbsp water, cover with a lid and steam for 3 minutes, until wilted. Season.
4. Cut the sweet potatoes in half. Spoon some of the mixture on to each half, season and serve with sour cream.

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