Baked purple sweet potatoes

  • Prep: 10m
  • Cook: 30m
  • Serves: 2

This recipe creates a balanced and nutritious meal that can be beautifully plated with creative flair.


  1. Preheat your oven to 200°C/gas 6.
  2. Wash and clean the sweet potatoes. Stab then a few times with the tip of a sharp knife and then rub them generously with salt – the water from having washed them helps the salt to stick. Transfer to the oven and bake for 30-40 minutes, or until tender to a knife tip.
  3. Meanwhile, warm 2 tbsp of oil in a medium pan. Add the onions and cook gently for 10 mins, until starting to soften.
  4. Add garlic ginger and spices. Cook for a few minutes before adding the chickpeas along with all the liquid from the tin and the stock. Season with salt and pepper; being aware that the chickpeas may already be seasoned, depending on the brand used. Braise at a simmer for 20 mins until thickened and soft.
  5. Mix the parsley and mint into the yoghurt along with a pinch of salt and chilli to taste.
  6. When the chickpeas are ready finish with a squeeze of lemon juice. Taste and tweak the seasoning with more salt or lemon juice to taste.
  7. Split open the potatoes and serve with a ladleful of chickpeas and a generous blob of herby yoghurt.

Recipe by Riverford


All to be sourced organic where possible

  • 2 large purple sweet potatoes from Abel & Cole or Riverford
  • Organic olive oil from Biona or MrOrganic
  • 1 onion, finely sliced
  • 2 garlic cloves, finely chopped from The Garlic Farm
  • ½ tbsp freshly grated ginger
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • 1 tin of chickpeas, plus the liquid from the tin
  • 100ml stock or water
  • 1 lemon
  • 150ml Greek style yoghurt from Duchy Organic Waitrose or Yeo valley
  • small bunch of parsley
  • small bunch of mint
  • dried chilli flakes to taste
  • salt & pepper

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