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Curried Hasselback Sweet Potatoes with Philadelphia
Zest and juice of 1
salt and black pepper
leaves, to serve
Preheat the oven to 220 °C/425 °C F/Gas Mark 7.
Cut slices all along the width of the sweet potatoes ¾ of the way through, making sure they remain in one piece.
Pour 2 teaspoons of olive oil into a baking dish with the sea salt and roll the potatoes gently in it, so the oil gets into each of the slices, and bake in the oven.
After about 30 minutes remove from the oven and stir the curry powder into the oil, basting the sweet potatoes with a small spoon.
Meanwhile, mash the avocado in a medium bowl with a fork until smooth. Stir in the lime zest and juice and season to taste. When the sweet potatoes are cooked removed from the oven and serve with a large dollop of Philadelphia, the mashed avocado and some fresh salad leaves.
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