Baked sweet potato with houmous and harissa
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Dan Jones
Baked sweet potato with houmous and harissa
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
614Kcal
Fat
29gr
Saturates
6gr
Carbs
67gr
Sugars
17gr
Fibre
13gr
Protein
15gr
Salt
1.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 4 baking sweet potatoes, around 275g-300g each
- fine sea salt
- 2 tsp harissa paste (we like Belazu Rose Harissa)
- 1 tbsp olive oil
- 1 x 200g pot houmous (we like Sainsbury’s Organic houmous)
- 125g vegetarian feta, crumbled
- 3 tbsp seed mix, toasted
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Scrub the sweet potatoes, prick with a fork and sprinkle with a little fine sea salt, which will stick to the damp skins. Bake directly on the oven shelf, but put a foil-lined baking tray on the shelf below to catch any sugary drips. Bake for 1 hour or until soft. Split open (or halve), and top with one of the fillings below.
- Mix the harissa and olive oil in a small bowl to give a drizzling consistency. Spoon the houmous over the halved or split baked sweet potatoes, top with feta, drizzle with the harissa oil and scatter with toasted seeds.
