Smoky lime peanut baked sweet potatoes

I lurched from crisis to crisis yesterday.  My camera lens got broken (let's not allocate blame).  I stopped to post a letter 5 minutes from home and the car broke down (makes it seem wiser to stick to email from the safety of your own home).  I made some disaster 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).

It was as easy as bake mash mix bake.  I put a hard pink sweet potato in the oven and worked until it was soft and oozing.  The I mashed it with a few random ingredients, inspired by 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.

Finally it was done.  I was more than ready to stop for lunch.  The baked sweet potato was sweet, sour, salty, smoky, nutty, fresh and utterly delicious.  Served with a simple side of spinach and capsicum, I was very happy and very satisfied.

So there you have a positive review of my lunch last week rather than a whinge about yesterday.  Maybe tomorrow Sylvia will go to sleep early and work will be easy and the house will be sparkling clean.  I doubt it.  But you never know!  Maybe I will have time to tell you about my terrible tarts.

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.

On the Stereo:
Love: The Beatles