World Cup Fever

It's World Cup time again and this week has seen great weather to go along with it so what better combination than football, sun and BBQs?  I came across a very tasty recipe that we will definitely be trying out at the DWS annual summer BBQ, courtesy of Asda Magazine.

Sweet Potatoes with Chilli Dressing

4 medium-sized sweet potatoes, washed and pricked

Ingredients

300ml Asda Fresh Soured Cream

Zest of 1 lime

1 green chilli, deseeded and finely chopped, plus extra to serve

1 red chilli, deseeded and finely chopped, plus extra to serve

4 tbsp fresh coriander, chopped

How to make it

Preheat the oven to 200C/180C Fan/Gas 6. Bake the sweet potatoes for about 1 hour or until cooked through – they should be soft when pierced with a skewer. Larger potatoes will take a little longer to cook.

Combine the soured cream, zest, green and red chillies, and 3 tbsp of the coriander. Season well and set to one side.

Split open the potatoes and serve topped with a dollop of chilli cream. Scatter with the remaining coriander leaves and slices of chilli.