We've gone for a creamy smoked trout topping, using low fat Greek yoghurt for a lighter take, but it still tastes just as delicious.
Finished with finely chopped chives on top, it's the ultimate winter comfort food.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Cal/Serv:
312
Ingredients
4
large sweet potatoes
1/2Tbsp.
olive oil
500g
0% fat Greek yogurt
1/2Tbsp.
creamed horseradish
250g
smoked trout fillets, skinned and flaked
3Tbsp.
fresh chives, finely chopped
Directions
Step 1
Preheat the oven to 200°C (180°C fan) mark 6. Rub
sweet potatoes with oil and season with a little salt and pepper. Transfer to a baking tray and cook for 40min or until tender and a knife can easily be pushed through the potatoes.
Step 2
Meanwhile, stir together the yogurt, horseradish, smoked trout, most of the chives and some seasoning in a medium bowl.
Step 3
When potatoes are ready, cut each in half lengthwise, leaving the base intact, and pile in the trout filling. Garnish with remaining chives and serve with a green salad.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
