Yields4 Servings
 4 sweet potatoes for each filling
 Fine sea salt
Cheese and Chorizo filling
 150 g chorizo diced
 6 spring onions roughly chopped
 150 g cherry tomatoes, halved
 60 g mature cheddar or mozzarella
Houmous and Harissa filling
 2 tsp harissa paste
 1 tbsp olive oil
 200 g houmous
 125 g feta with garlic
 3 tbsp sunflower and pumpkin seeds
Bean Chilli filling
 1 onion, finely chopped
 1 tbsp sunflower oil
 30 g Taco seasoning
 1 tbsp tomato puree
 2 x 400g tins red kidney beans, rinsed and drained
 15 g dark chocolate, chopped
 4 tbsp soured cream
 1 avocado sliced
 2 tbsp chopped coriander leaves
 ½ red chilli, deseeded and finely chopped
 Lime zest to serve

Preheat the oven to 220C/Gas7; scrub the potatoes, prick with a fork and sprinkle with a little fine sea salt; bake directly on the oven shelf, but put a foil-lined baking tray on the shelf below to catch the drips; bake for 1 hour or until soft; split open and top with one of the fillings

Cheese and chorizo

Heat a nonstick frying pan and fry the chorizo for 1-2 minutes until it starts to release its oil and become crisp


Add the spring onions and tomatoes and cook for 2 minutes until slightly softened


Put the split sweet potatoes on a baking tray and top with the chorizo mixture followed by the cheese; grill for 2-3 minutes until the cheese is melted

Houmous and Harissa

Mix the harissa and olive oil in a small bowl to give a drizzling consistency; spoon the houmous over the split potatoes, top with feta, drizzle with the harissa oil and scatter with the toasted seeds

Bean Chilli

In a large saucepan, soften the onion in the oil for 8-10 minutes then add the Taco seasoning and the tomato puree; cook stirring, for 1 minute then add the red kidney beans, the chocolate and 200ml water; simmer for 10 minutes


Divide the bean chilli between the split sweet potatoes; add a dollop of soured cream, sliced avocado, chopped coriander, red chilli and lime zest and serve

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