We have these Festival Sweet Potatoes on a very regular basis. We call them Festival Sweet Potatoes because we first had them at the Just So Festival a few years ago. There’s a stall which sells them and more often than not we have them for lunch a couple of times while we’re there. They’re just jacket sweet potatoes with simple toppings, but they always remind us of our Just So Festival weekends.

I’m not sure the name of the company who sell these at Just So, but if you’re going, they’re well worth tracking down and trying for yourself. If you’re not going to the Just So Festival, then you might as well make these at home, they’re almost as good as the original! I love the food at Just So, there are so many different food stalls to try, you could happily eat a completely different cuisine for every meal while you’re there.

We usually bake the festival sweet potatoes in the oven, but you can microwave or BBQ them too if you want. They make a great lunch or a nice side with fajitas or whatever else you fancy.

Festival Sweet Potatoes

Ingredients:
1 large sweet potato per person
Finely grated Cheddar cheese
Sour cream
Spring onions, finely sliced
Coriander

How to make your Festival Sweet Potatoes:
Heat oven to 220°. Wrap your sweet potatoes in foil or put on a baking sheet. Sweet potatoes tend to leak a sticky fluid when they bake, so this will save you having to clean your oven afterwards. Bake for about an hour, or until the potato is soft all the way through when you poke it with a knife.

Once baked, slit the top and open them up. Add as much finely grated Cheddar cheese as you like, not too much though. Dollop on some sour cream and sprinkle over with spring onions and coriander, then eat. It’s as simple as that.

I like a lot of spring onions and coriander; but if you’re catering for a crowd you can just put the toppings in bowls and everyone can help themselves. These are great for a party. I like to serve them in the foil as this saves on washing up too!