Stuffed sweet potatoes
Get 3 of your 5 a day with this nutritious and hearty dish. Recipe and image courtesy of Asda, asda.com
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Serves: 4
Ingredients
- 4 medium-large sweet potatoes, around 200g each
- 1 x 400g tin chickpeas
- 1 tbsp sunflower or vegetable oil
- 50g pecan nuts, roughly chopped
- 2 tsp jerk seasoning (or spice blend of your choice)
- 1 large ripe avocado, stoned, peeled and sliced
- black pepper
- ½ lime, plus extra to serve
- 200g Alpro plain yoghurt with coconut
- fresh coriander, to serve (optional)
Method
Step 1
Wash the potatoes and pat dry with a clean tea towel or kitchen roll. Prick all over with a fork. Place on a fresh sheet of kitchen roll on your microwave turntable or on a large microwaveable plate, spaced apart.
Step 2
Cook the potatoes for 8-10 minutes on high, or until soft, turning after 5 minutes. (Time will vary depending on the size of your potatoes and microwave wattage.)
Step 3
While the potatoes are cooking, drain the chickpeas in a sieve and rinse under cold water. Shake the sieve a few times then tip the chickpeas onto a clean tea towel and roll around to remove most of the loose skins and dry the chickpeas.
Step 4
Pour the oil into a large frying pan and fry the chickpeas for 4-5 minutes, or until they are crisping up, stirring occasionally. Add the nuts and cook together for 2 minutes more or until lightly toasted. Sprinkle over the seasoning and toss together for 1 minute, stirring occasionally.
Step 5
Put the potatoes on four plates and cut a deep cross into each one. Top with avocado slices and the spiced chickpeas and nuts. Season with black pepper, add a little lime juice and top with the yoghurt. Serve with extra lime wedges and fresh coriander, if liked.
