Loaded sweet potatoes

This recipe
  • Serves: 2
  • Ready in: 1 hour 30 minutes
Shopping list
  • Large sweet potatoes, 4
  • Avocado, 1
  • Jalapeno, 1
  • Shallot, 1
  • Lime, 1
  • Coriander, Small bunch
  • Sour cream, 4 tbsp
  • Rose harissa, 2 tbsp
  • Smoked paprika, 1 tbsp
  • Extra virgin olive oil, 1 tbsp
  1. Preheat the oven to 180°C (gas mark 4, 360° Fahrenheit).
  2. Get your sweet pots washed and dry and transfer to a roasting tray. Cover them in the olive oil, smoked paprika and a pinch of salt and bake for 1 hour.
  3. Once cooked, gently cut down the top of the potatoes, being careful not to cut all the way through. Pinch the sides and squeeze to help them cool quicker.
  4. Dollop 1 tbsp of soured cream and 1/2 tbsp of harissa onto each one. Now you can get layering with chunks of avocado, shallot slices, a few leaves of coriander and whatever else you fancy.

This is a very rough guide to how I like to load my sweet pots when dinner rolls around. Of course, the same rule applies to a good old fashioned baked spud.