BBQ Ranch Sweet Potatoes

  • 30 mins

  • Feeds 1

  • 2 Blocks

This plant-based ranch and sticky BBQ sauce transforms our Hearty Ragu to make the perfect sweet potato topper.
  • 2 Hearty Ragu Blocks
  • 1 Sweet Potato
  • ½ Avocado
  • BBQ Sauce
  • 2 Tbsp Vegan Yoghurt
  • 1 Tbsp Vegan Mayo
  • ½ Lemon
  • Handful Dill
  • Handful Chives
  • Pinch Garlic Powder
  • Salt & Pepper
  1. Bake the sweet potato in a 180c oven for 30-40 minutes or until soft throughout. You could speed this up by cooking in the microwave for 5 minutes and finishing in the oven.
  2. Finely chop the dill and chives and mix with the yoghurt, mayo, garlic powder, and lemon juice. Season to taste with salt and pepper.
  3. Dice up the avocado.
  4. Heat up the Hearty Ragu and mix in a spoonful off BBQ sauce.
  5. When the potato is ready, slice it down the middle and top with the hot ragu.
  6. Drizzle over the ranch, more BBQ sauce, the avocado and any extra herbs you have.