Sweet Potato Jackets with Spiced Yogurt & Crispy Shallots
Clock Image
Prep: 10 mins
Cook: 45 mins
Topped with ras el hanut spiced yogurt and golden, crispy shallots, this is what a humble jacket potato looks like in the foodie mind of Rachel, our head of Fantastic Food.
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636 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 2 sweet potatoes
  • 1½ tsp ras el hanut
  • A pot of yogurt
  • A bag of shallots
  • 1 cucumber
  • 2 large handfuls of lamb's lettuce
  • 2 oranges
  • A handful of mint
From your kitchen
  • 1 tbsp olive oil
  • Oil for frying
  • Sea salt
You'll need
  • Baking tray
  • Deep frying pan or wok
  • Kitchen paper
  • Food processor or blender
Step by step this way
  • 1.

    Preheat oven to 200°C/Fan 180°C/Gas 6. Scrub your sweet potatoes then gently pierce all over with a fork. Bake the sweet potatoes for 45 mins (or till cooked through) on a baking tray in the middle of your oven. Turn once or twice.

  • 2.

    Swirl 1½ tsp ras el hanut into the yogurt, saving a pinch for later. Pop it in the fridge for later. Peel and thinly slice your shallots.

  • 3.

    Heat 2cm frying oil in a deep frying pan or wok. Fry your shallots for 5 mins till crisp and golden. Remove with a slotted spoon. Place the shallots on a plate lined with kitchen paper. Season with a little salt.

  • 4.

    Halve your cucumber lengthwise. Thinly slice. Sprinkle with a little salt. Mix well, giving it a scrunch to release the cucumber’s juiciness.

  • 5.

    Mix the lamb's lettuce with the cucumber. Grate or pare the zest of your oranges. Add the zest to the cucumber and lamb's lettuce. Gently fold through.

  • 6.

    Cut a slice off the top and bottom of each orange. Carve the peel from the sides. Cut the peeled oranges into 1 cm thick slices.

  • 7.

    Pop two big slices of orange into a food processor or blender. Add a pinch of ras el hanut, 1 tbsp olive oil and 5 large mint leaves. Blitz till smooth. Scatter the remaining orange slices over your salad. Drizzle with the dressing. Top with the remaining mint leaves.

  • 8.

    Halve your roasted sweet potatoes. Use a fork to fluff up the centre of each jacket. Add a good dollop of cold yogurt to each jacket. Top with the crispy shallots. Serve with the salad.

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