Roasted sweet potatoes with harissa yogurt, toasted nuts and seeds
- Preparation and cooking time
- Total time
- Serves 4
- 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
- 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.