Sweet Potatoes with Cottage Cheese, Avocado and Chili Honey

Instructions

1. 1

   Heat the oven to 200°C/400°F, allowing about 10 minutes to preheat. Meanwhile, scrub and dry four medium sweet potatoes, approximately 300 g each, and halve them lengthwise.

2. 2

   Place the eight halves on a 40 × 30 cm rimmed baking tray. Rub all sides with the olive oil, salt, black pepper and smoked paprika, then arrange cut-side down without overlapping.

3. 3

   Roast on the middle shelf for 40–45 minutes, until a fork slides easily into the thickest part and the cut surfaces are browned.

4. 4

   During the final 10 minutes of roasting, wash and thinly slice the green onions, wash and chop the cilantro, and mince the garlic. Peel and pit the avocado, then slice 300 g of flesh. Keep the cottage cheese chilled until serving.

5. 5

   Combine the honey, sriracha sauce, soy sauce, sesame oil, lemon juice and minced garlic in a small saucepan of approximately 1 litre capacity. Heat over medium-low heat until gently bubbling, then simmer for 1–2 minutes, stirring. Remove from the heat; the sauce should remain pourable.

6. 6

   Turn the roasted potatoes cut-side up and lightly loosen the flesh with a fork. Divide between four plates, giving each person two halves. Top each portion with 150 g cottage cheese and one-quarter of the avocado. Spoon over all the warm sauce, then distribute the green onion, sesame seed, chili flake and cilantro evenly. Serve immediately.