chocolate tarts (at least we could eat what didn't stick to the oven and tray). I was going to tell you all about it today but I don't have the energy. Instead here is a simple lunch I made while working from home last week (it is my most complete blog draft, after all).
Kalyn, and popped it back in the oven and returned to the computer. The oven warmed the house and I barely had to stop working to prepare it.
Previously on Green Gourmet Giraffe:
One year ago: CC Banana Curry
Two years ago: Nigella’s potato bread
Three years ago:Celeriac Soup and Apple and Cheese Cake for Lunch
Four years ago: Winter Solstice Galettes
Five years ago: WHB Soda Bread for Remembrance
Smoky lime peanut baked sweet potatoes
Inspired by Kalyn's Kitchen
1 medium sweet potato
1-2 tsp lime juice
1/4 tsp smoked salt
3/4 tsp sauce from chipotle in adobo
1/4 tsp garlic powder (or fresh garlic)
1 tsp finely chopped parsley
1 dessertspoon of yoghurt
1 tbsp peanut butter
1 spring onion (I didn't use but would have if I had one)
Pierce sweet potato with a fork a few times. Bake on an oven tray until soft all the way through - it took me 1 and 3/4 hours at 180 C but it might be quicker in other people's ovens as mine is slow.
When sweet potatoes are baked, cut in half, longways, and scoop out the flesh with a spoon, leaving a thin layer of flesh around the skin to create boats. Mash the sweet potato and mix with remaining ingredients, adjusting flavours according to taste.
Spoon the filling back into the sweet potato boats. Bake for 30 minutes until the top is dried out and a little crisp.
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