Sweet potatoes

A member of the morning glory family rather than the potato family, these grow on vines and become red, white or purple potato-like tubers. They’re rich in vitamins C and A, carotenoids, potassium and fibre. The shoots and leaves can be eaten like spinach, too.

Baked sweet potatoes with whipped feta, spiced chickpeas & green tahini

This recipe takes the humble jacket potato up a gear with contrasting flavours and punchy textures. Purple sweet potatoes are packed with nutrients, but regular sweet potatoes will work just fine, too.

SERVES 4 PREP 15 mins COOK 40 mins EASY V

4 medium sweet potatoes (we used

purple but any will work)

1 2 tbsp olive or rapeseed oil

2 x 400g can chickpeas, or a 700g

jar, drained and liquid reserved 2 tsp cumin seeds

1 tsp ground coriander

1 tsp smoked paprika pinch of chilli lakes

3 limes

150g feta

150g Greek yogurt

For the green tahini

3 tbsp tahini small bunch of coriander, roughly chopped, a few whole leaves to serve

1 small garlic clove

1 Prick the potatoes all over with a fork, then rub with a drizzle of the oil and a pinch of sea salt. Heat the oven to 180C/160C fan/gas 4 and bake for 40 mins or air-fry for 20-25 mins until the potatoes feel tender when squeezed. (The time will vary a little depending on the size of the sweet potatoes.)

2 Meanwhile, prepare the fillings. Toss the chickpeas in a drizzle of oil, the spices and some seasoning, then tip into a small baking dish. Roast alongside the potatoes for the final 15 mins (10 mins in an air-fryer), tossing halfway through. Cut 2 of the limes in half and nestle them cut-side up in the dish with the chickpeas for the final 5 mins.

3 To make the green tahini, blitz the tahini, coriander (including the stalks), garlic clove and the zest and juice from the remaining lime. Season and stir in 1-2 tbsp water to create a drizzling consistency.

4 Mash the feta and yogurt together with a little seasoning until smooth (or blitz in a food processor). Keep chilled until you’re ready to serve.

5 Arrange the sweet potatoes on a plate, split down the length and lightly mash the flesh with a fork. Spoon a little feta yogurt into each potato, top with the chickpeas, a drizzle of green tahini and scatter over some whole coriander leaves. Serve the charred limes on the side for squeezing over.

GOOD TO KNOW folate • vit c •

1 of 5-a-day

PER SERVING 585 kcals • fat 42g • saturates 8g • carbs 34g • sugars 7g • ibre 5g • protein 16g • salt 1.2g