Mexican loaded sweet potatoes with British asparagus

Serves: 2

Preparation time: 20 minutes

Cooking time: up to an hour, depending on the size of your sweet potatoes

You’ll need:


2 large sweet potatoes

1x 250g bundle British asparagus

2 tbsp olive oil

1 small red onion, chopped

1 tsp hot, smoked paprika

1 tsp ground cumin

1 red pepper, deseeded and chopped

1 small tin sweetcorn, drained



3 tbsp chopped coriander


What to do:

Preheat the oven to 190˚c. Prick the sweet potatoes all over and put on a baking tray lined with tin foil. Bake in the oven for 40 minutes or so, until you can easily pierce with a knife. Cooking time will depend upon the size of the sweet potatoes.

Meanwhile, heat the olive oil in a large frying pan. Add the red onion and sauté for five minutes or so. Add the spices and cook for a further minute. Cut the asparagus into 5 cm lengths. Add the red pepper and asparagus to the pan, reserving the tips, and cook for a further five minutes. Add the sweetcorn for the last two minutes to heat it through.

When the sweet potatoes are almost ready, put the asparagus tips on the baking sheet with the sweet potatoes, drizzle with 1tsp olive oil and roast for 5-10 minutes.

To assemble, split the sweet potatoes lengthways, fill with the mixture from the pan.  Top with the roasted asparagus tips and drizzle with a little sriracha and tahini. Add coriander on top.