This is what I’d call a properly healthy dinner, covering all the nutritional bases and tasty to boot. It’s high in fibre and has slow release carbs and good fats. I like to sprinkle over some hazelnut-rich dukkah to add a complex spiciness and an element of crunch to the mix.
Sweet potatoes are having a bit of a moment right now as the wholesome option over the poor maligned white spud. All I know is that they taste delicious and bring a sunny splash of much-needed colour to my plate, and that’s good enough for me.
Baked sweet potatoes with hummus and dukkah
2 large sweet potatoes
3 tsp olive oil
1 large red onion
2 tbsp dukkah
2 tbsp sweet chilli sauce
green salad, to serve
~for the hummus
1 can of chickpeas, with 3 tbsp of the juice
the juice of ½ lemon
1 pinch of salt
½ clove garlic, finely grated
1 tbsp tahini
2 tbsp extra virgin olive oil
1) Peel the onions and cut each into 8 wedges, leaving most of the base stem intact (this prevents the wedges falling apart while cooking). Score a deep cut lengthways across each sweet potato, then drizzle the oil and salt over the veg and toss to cover.
2) Bake the sweet potatoes at 400f/200c/gas mark 6 for about 40 minutes (depending on the size of your potato) or until soft in the centre. Add the onions to the oven for the last 20 minutes of cooking, or when the centre of the potatoes are still firm but the outside has softened.
3) To make the hummus: blend all the ingredients together until smooth and creamy then season to taste. Serve the sweet potatoes and roasted onion with a big dollop of hummus and salad on the side, and topped with a sprinkling of sweet chilli sauce and dukkah.