This sweet potato with hummus meal takes 5 minutes prep and the oven does the rest of the work for you. Served with a salad, it makes for a tasty, healthy and oh so easy, mid-week supper.
I’ve got to be straight, I don’t really class this sweet potato with hummus as cooking. It feels like a bit of a cheat posting this as a ‘recipe’. Recently however, it’s become my go-to supper. It tastes fresh and satisfying and is so easy to make that I can’t resist it night after night. I love it! It lets me fill my tummy with something healthy and filling and, because it’s so quick to make, I’m left with time to get on with other stuff I want to do in the evening. So recipe or not, I wanted to share it with you.
Baked sweet potato with hummus on top is a joy. I love the contrast of the hot potato which is almost tacky in places it tastes so sweet and the cool tahini packed hummus. Then the crunch of the salad and the juicy tomatoes with the tang of the beetroot and dressing. In the recipe below I have added butter to the sweet potato once it is cooked. I often don’t do this, but it makes it seriously creamy if you do.
Dave sees this meal as a starting point! He enjoys it too, but only after he has emptied a significant amount of the fridge onto his plate. He likes to add chunks of brie, Stilton, sun dried tomatoes (I like those too), gherkins and his favourite, tuna mayo, and then this sweet potato with hummus becomes a proper meal as far as he is concerned.
Whether you enjoy it on it’s own as I do, or with every adornment going as Dave does, I hope this quick meal hits the spot in your house too. Days are just flashing by for us. Our baby girl is loosing her baby ways. She now gets frustrated if someone isn’t holding both her hands so she can charge around the house. She is less interested in crawling, although in the last few days she has developed a sort of commando crawl on her tummy which looks like proper hard work but doesn’t seem to fuss her. JP is delighted his sister will soon join him at nursery; he can’t wait to show her the place and all the fun to be had.Print
Sweet potato and hummus
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
1 sweet potato
40g salad leaves
2 tbsp hummus
7 cherry tomatoes, halved
1 cooked beetroot, roughly chopped
1 tbsp salad dressing
- Preheat the oven to 220C/200 fan/428F/Gas mark 7. Prick the sweet potato, put on a baking tray and place in the oven. Cook until soft inside – about 50 minutes.
- Place the salad leaves on a plate, add the cherry tomatoes and beetroot, pour over the salad dressing. Open the sweet potato and mash in the butter, add to the plate and enjoy.