Jacket sweet potato with chorizo cous cous recipe

Jill Dupleix
Pot o' gold: Jill Dupleix's baked sweet potato with chorizo cous cous.
Pot o' gold: Jill Dupleix's baked sweet potato with chorizo cous cous. Photo: William Meppem: Styling Hannah Meppem
Dietary
Egg-free

Flip the oven on when you get home and ditch the usual meat-heavy meal by making sweet potato the star. Spicy chorizo is a bit player in a flavour-packed dinner. Slow-roasting really intensifies the almost honeyed sweetness of orange-fleshed sweet potatoes.

Ingredients

4 medium sweet potatoes, around 250g each

1 tbsp vegetable oil

200g cous cous

2 tsp butter

1 tsp ground cumin

sea salt and pepper

225ml boiling water or stock

200g peas

100g baby spinach

2 hot chorizo sausages

100g feta cheese, crumbled

2 tbsp extra virgin olive oil

2 tbsp lemon juice

2 tbsp toasted pumpkin or sesame seeds

1 lemon cut into wedges

Method

1. Heat the oven to 190C. Prick the sweet potatoes, coat with oil and place on a tray covered with baking paper. Bake for 1 to 1½ hours or until tender when pierced.

2. In a heatproof bowl, combine the cous cous, butter, cumin, sea salt and pepper. Add 225ml boiling water or stock and stir through. Cover with foil and place on the bottom shelf of the oven for 10 minutes.

3. Cook the peas in simmering salted water for 1 minute, add the spinach for 15 seconds, then drain. Peel the chorizo sausages, chop the meat and fry until lightly crisped. Set aside any pan juices for serving.

4. To assemble, fluff up the cous cous with a fork. Add the peas, spinach, chorizo and feta, olive oil and lemon juice, sea salt and pepper and lightly toss.

5. To serve, cut the sweet potatoes in half lengthways and pile the chorizo cous cous on top. Drizzle with chorizo pan juices, scatter with pumpkin seeds and serve with lemon wedges.