2 each Sweet Potatoes
Arugula Large Handful
3 Tbsp pumpkin seeds 3 TB
Chef Molotov Salsa Verde
Heat oven to 425 or heat BBQ to Med. Wash and dry your sweet poatoes. Rub olive oil, salt and pepper all over the skin. Poke
some holes with a fork all over. Wrap in a sheet of tinfoil and put on a lined baking tray (baking a sweet
potato can result in a bit of a sticky mess so I recommend lining your tray for easy clean up). Pop in oven
for 45-50 minutes, or BBQ for 20 mins, until soft.
Take out of oven, unwrap, let cool slighty. Take the back of a large wooden spoon and smash them down. Place
on a plate and sprinkle your fresh arugula on top. Pour salsa verde over top and sprinkle pumpkin seeds on.