Sweet Potato Camembert Surprises! Seriously tasty comfort food for hot weather!


Hi again folks!

Be warned there might be a few more on the way since I found a few drafts I’d never posted!

Now, I served the following on a bed of baby spinach, drizzled with a homemade balsamic plum dressing, and accompanied with red cabbage, apple and apple cider vinegar with a dash of nutmeg.

So the surprise part is, and I know you’ll be like, eh? is this going to work? Well actually when I put it together I wasn’t entirely sure myself and my friend Brad was about to be my guinea-pig!

OK, so what you’ll need for two people:

two good-sized sweet potatoes, cooked in the oven for about 10ms, or depending on your oven and the sizes of the potatoes.

150g Camembert sliced long ways and always kept chilled to stop it melting before its main performance!

2 ripe avocados either finely chopped or mashed

6 of the very dark sweet plums. Now my slight cock up here actually ended up working better than what I was going to suggest. Pierce the skin of the plum into quarters then place in microwave for 1m. I know, if you put it in boiling water the skins will come of easily, but this way kills two birds with one stone. You see, once it pings, you’ll get the skin off and you have a load of juice, whilst you scrape the flesh of the plum into a bowl, put the juice into another.

2 hand fulls of fresh Greek basil

Now once the potatoes are cooked, spoon out most of the flesh and place into a bowl. Don’t scrape all the potato out, the skins are thin so you’ll want to leave a thin layer of potato in the skins.

Mash up the potato in the bowl. Add some coarse ground pepper, I like pink pepper if you’ve got it, but it doesn’t really matter.

So, with one whole potato skin, place a layer of avocado, then a layer of plum flesh, then the mashed sweet potato, then a couple of slices of cheese, then a sprinkle of Greek basil (Greek basil is much hardier than usual basil and doesn’t bruise in the same way – I’m less likely to kill this as quickly I would a normal plant!)

Then bake in a 200 degree over for 20ms. Serve on a bed of baby spin

Now for the dressing:

plum juice

3 tbsp olive oil

3 tsp of balsamic vinegar

Mixed together.

Once sweet potatoes are cooked, place in the centre of a plate of fresh baby spinach, accompanied by red cabbage and apple, then just drizzle lightly, the plum dressing in a zig zag across the plate and enjoy!



About The Cooking and Life Goddess

Writer, creative cook, and novice Paleo in training! Join me as I create and learn on my Cooking, Paleo and Writing journey :)

View all posts by The Cooking and Life Goddess


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