“The Weekly Bleat: Dressed-Up Sweet Potato with Spinach, Heirloom Tomato, and Goat Cheese”
This is one of my favorite vegetarian meals. I first enjoyed it a number of years ago while spending time in Kent, England. Farmguy and I were in the area to visit Hever Castle and Chartwell. For those who may not be familiar with these historic places, Hever Castle was the family home of Anne Boleyn (second wife of Henry VIII), and Chartwell was the home of Winston and Clementine Churchill.
One day after visiting Hever Castle, we decided to spend the afternoon in Royal Tunbridge Wells, an historic spa town in western Kent. Royal Tunbridge Wells or Tunbridge Wells is a lovely town complete with historical interests and charming shops. We found a place to have lunch al fresco, and this vegetarian dish was on the menu.
Dressed-up sweet potato is delicious, and it was easy enough to remember until I returned home to re-create it. It’s a simple and healthy meal option that can be adapted for lunch or dinner, plus I love that it’s so colorful–all those antioxidants. Enjoy!
Royal Tunbridge Wells, Hever Castle, and Chartwell
Dressed-Up Sweet Potato with Spinach, Heirloom Tomato, and Goat Cheese
*Use organic ingredients when possible
butter and salt to taste
Heat oven to 400 degrees F. or 204 C. Clean sweet potatoes with a damp towel. Pierce each sweet potato several times with the tines of a fork. Place sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes to an hour depending on size of potatoes. Approximately ten minutes before sweet potatoes are finished baking, remove baking sheet from oven, slice sweet potatoes in half, and score the flesh with a fork or knife. Adding butter is optional. Once the sweet potatoes are scored, add generous layers of baby spinach, heirloom tomatoes, and goat cheese. Return assembled sweet potatoes to oven to bake for approximately ten more minutes. Add salt to taste. Serve with a mixed green salad.