Sweet potato and hummus

Sweet potato with hummus portrait

5 from 1 reviews


1 sweet potato
40g salad leaves
2 tbsp hummus
7 cherry tomatoes, halved
1 cooked beetroot, roughly chopped
1 tbsp salad dressing
6g butter


  1. 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.
  2. 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.