Ingredients
- sweet potatoes 4 medium, washed
- yogurt 4 tbsp
- sesame seeds 2 tbsp
- pumpkin seeds 2 tsp
- blanched hazelnuts 2 tsp
- olive oil
- coriander leaves a handful
- red chillies 5, pierced with a knife
- olive oil
- garlic 5 cloves, peeled
- cumin seeds 2 tsp, toasted and ground
- coriander seeds 2 tsp, toasted and ground
- sherry vinegar 1 tbsp
- coriander chopped to make 3 tbsp
Method
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Step 1
Heat the oven to 180C/fan 160C/gas 4. Pierce the sweet potatoes all over with a small knife. Put on a tray on the middle shelf in the oven and bake for 1 hour 45 minutes – 2 hours, depending how big they are. They should feel soft to touch with a little give when they are ready.
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Step 2
To make the harissa, fry the chillies in 3cm oil for 2-3 minutes until almost burnt (they might spit a little, but piercing them will stop them bursting). Put in a bowl, seal tightly with clingfilm, and allow to cool.
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Step 3
When completely cooled, peel off the skins and slit the chillies to remove the seeds. You just want the roasted flesh of the chilli. Using a pestle and mortar, pound the flesh with the garlic, cumin and coriander until there are no lumps. Stir in the vinegar and add oil to make a smooth paste. Add the chopped coriander and season.
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Step 4
Mix the yogurt with 2 heaped tbsp harissa. Toast the seeds and nuts in a dry frying pan until lightly golden, taking care not to burn.Add a pinch of salt and leave to cool.
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Step 5
When the potatoes are ready, split in half lengtways and put them on plates. Add a spoonful of harissa yogurt into each potato, then drizzle over some olive oil. Season with salt and pepper, then finish with a good sprinkling of the mixed seeds and nuts and some more coriander, roughly torn on top.
Nutritional Information
- Kcals 375
- Fat 13.4g
- Saturates 2.7g
- Carbs 51.9g
- Fibre 8.7g
- Protein 7.3g
- Salt 0.6g