serves
2
prep
10 minutes
cook
1 hour
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- 2 medium sweet potatoes
- ¼ cup coconut chips or dry shaved coconut
- ¼ cup unsalted macadamia nuts
- 1 tbsp white sesame seeds
- 1 tsp ground lemon myrtle
- 20 g butter
- a few sprigs of moringa or parsley
Instructions
Wrap whole sweet potato in foil and place in hot coals. Cover with the coals and cook for 1 hour or until soft when pierced with a knife.
In a mortar and pestle crush the coconut, macadamia nuts, sesame seeds, lemon myrtle and salt to taste, then roast in a pan with the butter on top of the hot coals.
Cut cooked potatoes open down the middle and fill with the warm nut mixture. Garnish with moringa or parsley.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
