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Dinner with Rukmini
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Sweet Potato with Mozzarella, Onions and Basil
Introduction from Rukmini Iyer
Whole roasted sweet potato was a university staple, given a new lease of life by my friend Laura. She perfected softening finely chopped red onions and garlic together to pile into the hot potatoes, along with a good dollop of Greek yogurt. This version, with mozzarella and a basil dressing, is perfect comfort food.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Prick the sweet potatoes all over with a fork, then tip them into a roasting tin with the quartered onions. Rub the potatoes and onions with the oil and salt, then scatter over the lemon thyme. Transfer to the oven and roast for 55 minutes.
For the dressing, mix the chopped basil with the olive oil, garlic, sea salt and lemon juice and set aside.
When the sweet potatoes have had 55 minutes, take the tray out of the oven and cut a cross into each potato – they should be wonderfully soft inside.Lay the slices of mozzarella inside the potatoes, then return to the oven for a further 5 minutes for the cheese to melt. Serve hot, with the onions and dressing alongside.
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