Tender sweet potatoes, with a creamy and crunchy topping – delish.
Cook: 20 Mins
Serves: 4
Price: £1.04 per serving
Nutritional Information
Each 346g serving contains
Energy
8515kj
588kcal
8515kj
588kcal
29%
Fat
32.9g
32.9g
High
47%
47%
Saturates
9.3g
9.3g
High
47%
47%
Sugars
22.8g
22.8g
Med
25%
25%
Salt
0.38g
0.38g
Low
6%
6%
3
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
2461kj/588kcal
Typical energy values per 100g:
2461kj/588kcal
Ingredients
4 Medium-Large Sweet Potatoes, (around 200g each)
400g Tin Chickpeas
1 tbsp Sunflower or Vegetable Oil
50g Pecan Nuts, roughly chopped
2 tsp Jerk Seasoning, or any other spice blend
1 Large Ripe Avocado, stoned, peeled and sliced
200g Alpro Plain Yoghurt With Coconut
½ Lime, plus extra to serve
Fresh Coriander, to serve (optional)
Method
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.
2
Cook the potatoes for 8–10 mins on high, or until soft, turning after 5 mins. (Time will vary with the size of your potatoes and wattage of microwave.)
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.
4
Pour the oil into a large frying pan and fry the chickpeas over a high heat for 4–5 mins, or until the chickpeas are crisping up, stirring occasionally. Add the nuts and cook together for 2 mins more, or until lightly toasted. Sprinkle over the seasoning and toss together for 1 min more, stirring constantly.
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 you like.