Bake the sweet potatoes with their skin on until soft (about 50 minutes)
For the dish
For the Pesto
Preparing the dish
Bake the sweet potatoes with their skin on until soft (about 50 minutes)
Saute the broccolini with a little olive oil (or steam them) and slice the avocado.
In a blender, mix the pesto ingredients and reserve in the fridge.
When the sweet potatoes are ready, cut them open and fill each with 1 TBSP goat cheese, 1/4 avocado sliced, the broccolini on top and some pesto.