Name: Creamy Tahini Sweet Potatoes
Prep time: 22 min
Cook time: 52 min
Total time: 75 min
Yield: 4 servings
Ingredients: 4 null sweet potatoes; 2 tbsp olive oil; 1 tsp salt (to taste); 0.25 tsp black pepper (to taste); 250 g kale; 125 g capers; 3 cloves garlic; 2 tbsp olive oil; 0.5 tsp salt (to taste); 0.25 tsp black pepper (to taste); 6 tbsp tahini; 1 null lemon; 3 tbsp soy sauce; 1.5 tsp sesame oil; 1.5 tsp chilli flakes; 1 tbsp water; 0.25 tsp salt (to taste); 0.25 tsp black pepper (to taste)

Instructions

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1

Preheat your oven to 180°C. Peel and slice your garlic (3 cloves).
2

While your oven heats up, coat your potatoes (4 sweet) with a drizzle of olive oil (2 tbsp) and season with salt (1 tsp). Rub everything in. Then, put them in the oven for 60 minutes.
3

Time for your dressing. Add your tahini (6 tbsp) to a bowl, with the sesame oil (1.5 tsp), soy sauce (3 tbsp), chilli flakes (1.5 tsp) and the juice of the lemon (1). Mix it all together, adding a water (1 tbsp) until it becomes a smooth dressing. Once mixed, taste and season with salt (0.25 tsp) and black pepper (0.25 tsp), if needed.
4

Heat a glug of olive oil (2 tbsp) in a frying pan and add your capers (125 g). Fry these on a high heat until they are crispy. Using a slotted spoon, transfer them to a kitchen paper lined plate.
5

In the same pan, add your kale (250 g) and garlic (3 cloves). Season with salt (0.5 tsp) and black pepper (0.25 tsp), and cook until wilted and vibrant green.
6

Once cooked, remove your potatoes (4 sweet) 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 (250 g) and generously sprinkle the capers (125 g) on top. Drizzle more tahini dressing over the top, with a sprinkling of your remaining chilli flakes (1.5 tsp) and you’re ready to tuck in! Enjoy!