Description
A perfectly put together dish with the most delectable flavours!
Ingredients
Topping
2 spring onions, chopped
3 sprigs flat-leaf parsley, chopped
3 Tbsp (45 ml) creamed horseradish
1 C (250 ml) sour cream or smooth cottage cheese
freshly milled black pepper
4 or more slices rare roast beef from your favourite deli
a large handful of watercress (about 30 g)
Instructions
Preheat the oven to 200 °C.
Place the sweet potatoes into a large pot and cover with hot water. Boil for 15–20 minutes, until partially cooked. Drain the water and dry the sweet potatoes. Place onto a greased and salted baking tray. Rub with some olive oil and season with salt. Bake for 45 minutes or until the skin is crispy and the flesh is fluffy.
Topping
Prepare the topping while the sweet potatoes are baking. Combine the spring onions, parsley, horseradish and sour cream. Season with black pepper.
Make a slit in each sweet potato and fill generously with the horseradish cream. Top each with a slice of rare roast beef and watercress.
