Sweet potato jackets with beetroot ratatouille
Serves: 6
Prep time: 35 minsTotal time: 
Recipe photography by Lauren Mclean
Sweet potato jackets with beetroot ratatouille
This ratatouille has a seasonal spin, using beetroot in lieu of the more summery aubergine and courgettes. Vegetable skins are an excellent source of fibre
Serves: 6
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
571Kcal
Fat
24gr
Saturates
7gr
Carbs
56gr
Sugars
24gr
Fibre
12gr
Protein
12gr
Salt
1gr
Ingredients
- 1kg beefsteak or large tomatoes on the vine, halved
- 3 red peppers, deseeded and thinly sliced lengthways
- 1 bunch of raw beetroot, trimmed, scrubbed and cut into thin wedges
- about 7 tbsp extra-virgin olive oil
- 2 large red onions, sliced
- 4 garlic cloves, thinly sliced
- 6 x 200g orange-fleshed sweet potatoes, ends trimmed
- 2 handfuls of flat-leaf parsley, coarsely chopped
- 180g vegetarian feta, coarsely crumbled
- 60g pumpkin seeds lemon wedges, to serve
Step by step
Get ahead
The sweet potatoes and ratatouille can both be cooked well in advance and reheated
- Preheat oven to 220°C, fan 200°C, gas 7. Add the tomatoes to a roasting tin in a close-fitting single layer, and the peppers and beetroot in another large roasting tin; they will shrink as they cook. Drizzle 2 tablespoons of oil over the tomatoes, 4 tablespoons over the other veg and season.
- Roast both for 1- 11⁄4 hours, stirring the onions and garlic into the peppers and beetroot after the first 30 minutes. Gently stir or turn 15 minutes later, and continue to roast until well-coloured. Lightly coat the potatoes in oil and roast on a lined tray for 45-60 minutes until softened. Leave the veg to cool if not serving straight away.
- Coarsely chop the tomatoes in the roasting tin. Combine the two roasting tins of vegetables and fold in the parsley.
- To serve, reheat the potatoes and ratatouille if necessary. Cut the hot potatoes open and fill with the ratatouille. Scatter with feta and pumpkin seeds, and serve with lemon wedges.
