Roasted sweet potatoes with harissa yogurt, toasted nuts and seeds

Name: Roasted sweet potatoes with harissa yogurt, toasted nuts and seeds
Total time: 2 h 15 min
Yield: Serves 4
Ingredients: 4 medium sweet potatoes washed; 4 tbsp yogurt; 2 tbsp sesame seeds; 2 tsp pumpkin seeds; 2 tsp blanched hazelnuts; olive oil; a handful coriander leaves; 5 red chillies pierced with a knife; olive oil; 5 cloves garlic peeled; 2 tsp cumin seeds toasted and ground; 2 tsp coriander seeds toasted and ground; 1 tbsp sherry vinegar; chopped to make 3 tbsp coriander

Dan Doherty

Published: February 5, 2016 at 11:17 AM

Save recipe

Serves 4

Easy

Total time: 2 hrs and 15 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Make veg the star with these impressive sweet potato jackets to serve as a vegetarian main or showstopping side dish

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

4 medium sweet potatoes

washed
4 tbsp yogurt
2 tbsp sesame seeds
2 tsp pumpkin seeds
2 tsp blanched hazelnuts
olive oil
a handful coriander leaves
5 red chillies

pierced with a knife
olive oil
5 cloves garlic

peeled
2 tsp cumin seeds

toasted and ground
2 tsp coriander seeds

toasted and ground
1 tbsp sherry vinegar
chopped to make 3 tbsp coriander

Nutrition: per serving

kcal375
fat13.4g
saturates2.7g
carbs51.9g
fibre8.7g
protein7.3g
salt0.6g

Method

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.
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.
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.
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.
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.

Authors

Dan Doherty

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue

Roasted sweet potatoes with harissa yogurt, toasted nuts and seeds

Ingredients

Nutrition

Method

step 1

step 2

step 3

step 4