This simple recipe does not use local veggies, as the sweet potato was first cultivated purposefully in tropical Amercia, but is now grown in many parts of the worlk including the province of Malaga, in southern Spain. The recipe can be used as a rather substantial pudding or as a breakfast dish.... if you get up in time to prepare it! 1 medium sized sweet potato 2 tablespoons natural wholemilk yoghurt 1 teaspoon vanilla essence 2 tablespoons of muesli or granola A handful of fruit, dried fruit at this time of year, such as whinberries or sultanas.
Preheat the oven to 190ºC. Wash the sweet potatoes and prick with a fork Place on a baking tray in oven for 45 minutes or until soft Mix the vanilla essence into the yoghurt But the sweet potato in half lengthwise and place on top of each half yoghurt, fruit and granola. Serve inmmediately |