This dish is a tasty Middle Eastern twist on the classic baked potato. Harissa paste is an excellent condiment to quickly add flavour to dishes, with its sweet and smoky notes. Sweet potatoes are twice baked and filled with a punchy harissa and feta topping.
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
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Ingredients
sweet potato 4
harissa paste 2 tbsp
feta 200 g (crumbled)
sundried tomatoes 150 g (chopped)
red onion 1 (chopped)
mixed leaf salad 120 g
Method
Preheat the oven to 200°C/180°C fan/gas mark 6
Prick the sweet potatoes several times with a fork. Bake them on a baking tray for 30 minutes, until cooked through
Meanwhile, finely chop the red onion and sun dried tomatoes
Heat a dash of oil in a large frying pan over a medium heat. Add the red onion and cook until softened, around 5 minutes. Stir in the harissa paste and cook for 2 minutes, stirring occasionally
Remove the sweet potatoes from the oven and cut them in half lengthwise. Scoop out most of the potato flesh (keep the skins) and place in a bowl. Add the red onion mixture, sun dried tomatoes and half the feta to the potato flesh and mix well. Season to taste with salt and pepper
Spoon the mixture back into the potato skins and place on the baking tray. Bake for a further 10 minutes. Serve with the mixed leaf salad and enjoy!
