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: 
See more recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
