Mix and match
Prep Cook Serves 10 min 1 hr 2
2 large sweet potatoes (about 300g each) Vegetable oil, for greasing
Salad leaves, (optional) Guacamole, to serve (optional) to serve
For the curry paste 5cm piece fresh ginger, peeled
3 garlic cloves, peeled
1 fresh red chilli, destemmed and halved lengthways
Juice of 1 lime 8 sun-dried tomatoes, plus 1 tbsp oil from the jar
30g fresh coriander (leaves and stalks) This is one to freestyle with and try different flavour combos. It works well in the oven or cooked on a barbecue in the summer 40g desiccated coconut 10g panko breadcrumbs 1½ tsp salt
1 tsp garam masala
1 tsp ground cumin
2 tsp water
To bake the sweet potatoes, heat the oven to 220C/425F/gas 7, cook for 25 minutes, then take out of the oven and turn down the heat to 200C/390F/ gas 6. To microwave, prick the sweet potatoes with a fork, put on a plate and cook on high for 10–15 minutes, until quite soft. Set aside to cool slightly, then score the skins with a sharp knife.
Put all the curry paste ingredients into a food processor and whizz to a thick paste.
Cut two squares of foil big enough to wrap the sweet potatoes in and grease one side with oil. Take half the curry paste and use your hands to encase one of the potatoes with a thick layer of paste. Repeat with the other potato.
Tightly wrap the potatoes in the foil, put on a baking tray and bake at 200C/390F/ gas 6 for 30 minutes.
Take the sweet potatoes out of the oven, remove the foil and serve with salad leaves and a big spoonful of guacamole, if using.