Jacket sweet potatoes


  • 4 sweet potatoes

  • 30ml olive oil

  • 1 400g tin chickpeas

  • 2 tsp smoked paprika

  • 85g watercress

  • Zest and juice 1 lemon

  • 60g soy yoghurt

  • 2 tbsp tahini

  • Seeds of one pomegranate

  • Salt and pepper to taste


Preheat the oven to 180°C.  Wrap each potato in foil and place onto a large baking sheet.  Bake for roughly 45 minutes depending on the size of the potatoes, checking that the centre is soft.

While the potatoes are cooking, drain and rinse the chickpeas.  Tip them into a baking tray and sprinkle with the smoked paprika and a pinch of salt.  Drizzle with the olive oil and place into the oven for 8-10 minutes, or until crispy.  Remove from the oven then stir in the watercress and allow to wilt.

Whisk together the lemon juice and zest, yoghurt, and tahini.  Season to taste.  Split the sweet potatoes lengthways then fill with the chickpeas with the chickpea and watercress mixture.  Drizzle over the tahini sauce and sprinkle with pomegranate seeds to finish.

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