Loaded Sweet Potato Jackets with Caribbean Grains
These sweet potatoes stuffed with our Caribbean, Couscous Rice N’ Beans and soft salty feta make a delicious light lunch. Serve with a simple green salad or just on their own for a quick and easy meal.
Preheat the oven to 200C/180Cfan
Pierce the sweet potatoes all over with a sharp knife and microwave for 10-12 minutes until tender. Set aside until cool enough to handle.
Meanwhile cook the Caribbean Rice, Couscous N’ Beans according to the packet instructions. Empty into a bowl and stir through three-quarters of the feta and half the coriander.
Make a split along the potatoes lengthways and squeeze slightly to open. Using a fork, scrape the flesh until fluffy and then lightly season. Spoon the grains into the cut, packing to fit. Place the potatoes on a baking tray and drizzle with a little oil. Bake for 8-10 minutes until the skins are browned in places. Served sprinkled with the remaining feta and coriander and top with a spoonful of Greek yoghurt and a drizzle of chilli oil.
- 4 decent sized sweet potatoes
- 1 x packet of Ainsley Harriott Caribbean Rice, Couscous N Beans
- 2 tbsp extra-virgin olive oil
- 2 tbsp chopped fresh coriander
- 120g feta, crumbled or cubed
- 4 tbsp Greek yoghurt (optional)
- chilli oil or hot sauce (optional)