This baked sweet potato recipe comes from chef John Gregory-Smith. He says ..."Tel Aviv does some of the best vegetarian food in the world and this is a perfect example of how a simple ingredient like a sweet potato can be elevated into something exquisite."


  • 8 medium sweet potatoes
  • 4 tbsp olive oil
  • 100g butter
  • 2 tsp aleppo pepper flakes, (see cook's notes below)
  • 250g soured cream
  • 40g pistachio kernels, smashed into a rubble
  • 40g pomegranate seeds


  • STEP 1

    Heat the oven to 220C/fan 200C/gas 7. Put the sweet potatoes into a roasting tin and drizzle over the oil. Add a good pinch of salt and toss together. Roast for 35-40 minutes or until tender in the middle.

  • STEP 2

    Meanwhile, melt the butter in a pan over a low heat. Add the aleppo pepper flakes and a good pinch of salt. Remove from the heat and leave to infuse for a minute.

  • STEP 3

    Transfer the cooked potatoes to a serving dish. Slice them open and pull them apart a little. Drizzle over the aleppo pepper butter and add a good dollop of soured cream to each one. Scatter over the pistachios and pomegranate seeds, drizzle over more of the butter and tuck in.

Cook's notes

Aleppo pepper, also known as pul biber, is a fruity, vibrant, coarsely ground mild paprika from Turkey and Syria. It’s available from Waitrose and


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