Sweet potato has never been sweeter.
Cooking Time (Includes Preparation Time): 1 Hour 10 Minutes
Fry your capers until they are crunchy to give this dish the edge.
Feeds: 4 People
4 Sweet Potatoes
180g of Kale
125g of Capers
6 Tbsp of Tahini
3 Tbsp of Soy Sauce
1.5 Tsp of Sesame Oil
6 Tsp of Chilli Flakes
3 Cloves of Garlic
Preheat your oven to 180°C.
While your oven heats up, coat your sweet potatoes with a drizzle of olive oil, salt and 2 tsp of chilli flakes. Rub everything in. Then, put them in the oven for 60 minutes.
Time for your dressing. Add your tahini to a bowl, with a 3 tsp of olive oil, your sesame oil and your soy sauce. Add 1.5 tsp of chilli flakes, the juice of a lemon and a pinch of pepper before adding 1.5 tbsp of water and mixing it all together until it becomes a smooth dressing. Once mixed, grate in the zest of the lemon and another sprinkling of pepper.
Next up, heat a glug of olive oil in a frying pan and add your capers. Fry these on a high heat until they are crispy and remove them from your pan. In the same pan, add your kale, with another veg of olive oil. Peel and slice your garlic cloves, then add them to the pan with 2 tsp of chilli flakes as well as a sprinkling salt and pepper.
Once cooked, remove your potatoes from the oven and slice them length-ways. Add on a good spoonful of your tahini dressing. Then stuff the potatoes with the fried kale and generously sprinkle the capers on top. Drizzle more tahini dressing over the top, with a sprinkling of your remaining chilli flakes and you’re ready to tuck in! Enjoy!