Baked purple sweet potatoes
- Prep: 10m
- Cook: 30m
- Serves: 2
This recipe creates a balanced and nutritious meal that can be beautifully plated with creative flair.
Method
- Preheat your oven to 200°C/gas 6.
- Wash and clean the sweet potatoes. Stab then a few times with the tip of a sharp knife and then rub them generously with salt – the water from having washed them helps the salt to stick. Transfer to the oven and bake for 30-40 minutes, or until tender to a knife tip.
- Meanwhile, warm 2 tbsp of oil in a medium pan. Add the onions and cook gently for 10 mins, until starting to soften.
- Add garlic ginger and spices. Cook for a few minutes before adding the chickpeas along with all the liquid from the tin and the stock. Season with salt and pepper; being aware that the chickpeas may already be seasoned, depending on the brand used. Braise at a simmer for 20 mins until thickened and soft.
- Mix the parsley and mint into the yoghurt along with a pinch of salt and chilli to taste.
- When the chickpeas are ready finish with a squeeze of lemon juice. Taste and tweak the seasoning with more salt or lemon juice to taste.
- Split open the potatoes and serve with a ladleful of chickpeas and a generous blob of herby yoghurt.
Recipe by Riverford
Ingredients
All to be sourced organic where possible
- 2 large purple sweet potatoes from Abel & Cole or Riverford
- Organic olive oil from Biona or MrOrganic
- 1 onion, finely sliced
- 2 garlic cloves, finely chopped from The Garlic Farm
- ½ tbsp freshly grated ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- 1 tin of chickpeas, plus the liquid from the tin
- 100ml stock or water
- 1 lemon
- 150ml Greek style yoghurt from Duchy Organic Waitrose or Yeo valley
- small bunch of parsley
- small bunch of mint
- dried chilli flakes to taste
- salt & pepper