Stuffed Sweet Potatoes

 
 

Raspberries and harissa creates this sweet yet spicy taste. It’s absolutely delicious and adding fruit to a main feels so summery too! Plus, the protein in chickpeas makes this an incredibly balanced healthy meal.


SERVES 3
PREP TIME 5-10 MINUTES
COOKS TIME 1 HOUR
DIFFICULTY EASY

 
 
 

Ingredients


3 medium sweet potatoes
1 tin chickpeas, drained
½ tsp cumin
1-2 tsp harissa
150g raspberries, mashed
3 tbsp tahini or yoghurt
Olive oil
Salt and pepper

To serve:
extra raspberries, fresh herbs, mixed seeds


Method


1.
Preheat the oven to 160Fan/180*C and line 2 baking trays with parchment paper.

2.
Scrub the sweet potatoes, stab them with a knife a few times and roast on one tray for 40-60 minutes until tender.

3.
Pat the chickpeas dry, add to the second tray, drizzle with 1 tbsp olive oil, cumin, salt and pepper and roast for 20-30 minutes until crisp, stirring halfway through.

4.
Stir together the harissa and mashed raspberries.

5.
Slice the sweet potatoes in half and lightly mash the flesh with a fork. Top with the raspberry harissa, crunchy chickpeas and the tahini or yoghurt. Sprinkle over extra raspberries, fresh herbs and mixed seeds.


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