• 4 largish, sweet potatoes, well-scrubbed
  • 125g Irish yogurt crème fraiche
  • Juice of half a lemon
  • 50g feta cheese
  • 4 spring onions trimmed and cut on the diagonal
  • 2 ripe avocados
  • 2 limes
  • Handful of roast almonds
  • For the oil – blitz together the following ingredients
  • Large bunch of flat parsley
  • Large bunch of coriander leaves
  • 2 cloves of garlic finely chopped
  • Juice of half a lemon
  • Large pinch of chilli flakes
  • 100 mls of olive oil


  1. Pre heat the oven to 180.
  2. Put the sweet potatoes on a roasting tin.
  3. Bake for 30-40 minutes until cooked through.
  4. Mix the Irish yogurt crème fraiche with the juice of half a lemon.
  5. Split the sweet potatoes in two, spoon on the Irish yogurt crème fraiche, sprinkle with feta.
  6. Half the avocadoes, remove the stones and skin and slice. Place each avocado half straight on the potatoes, squeeze over lime juice.
  7. Spoon herb oil over each, sprinkle with spring onion and chopped roast almonds.
  8. Serve with a wedge of lime.

Recipe courtesy of Irish Yogurts Clonakilty.