RECIPES BY Rhiannon Lambert
Stuffed Sweet Potatoes
- 1 Hour
- 3
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