An earthy, salty-sweet baked potato recipe that delivers so much pleasure and comfort. The sweetness of the purple and gold potatoes plays off the tang of the lemon-spiked mustard dressing, and the electric colour and fluffy texture of the potato flesh makes these the prettiest, tastiest and healthiest spuds going around.
2 large sweet potatoes – one purple and one gold
Sea salt flakes
Mixed salad leaves
Zest and juice of one lemon
1 tsp wholegrain mustard
1 tbsp honey
90 ml extra virgin olive oil
Freshly ground black pepper
Preheat oven to 200C
Clean the potatoes thoroughly, making sure that you scrub all the dirt and grit off the skins. Prick them all over with a fork, and sprinkle with flaky sea salt. Pop potatoes into a baking tray and bake in the over for approx. 1 hour, until tender.
While the potatoes are baking, make the dressing. In a screw-top jar combine the lemon juice, zest, mustard, honey, oil and salt and pepper. Secure the lid and shake until incorporated. Taste, make any adjustments.
Once the potatoes are beautiful and tender remove from the oven and cut a big cross into the top of each potato, then gently but firmly pinch the ends of each potato to open up the tops. Drizzle the potatoes with the sweet lemon dressing and serve warm with mixed salad.