INGREDIENTS
2 large sweet potatoes
Vegetable oil, for greasing
FOR THE CURRY PASTE
5cm piece fresh ginger
3 garlic cloves
1 fresh red chilli
1 lime
8 sun-dried tomatoes, plus 1 tbsp oil from the jar
30g fresh coriander
40g desiccated coconut
10g panko breadcrumbs
1.5 tsp salt
1 tsp garam masala
1 tsp ground cumin
2 tsp water
TO SERVE
Salad leaves
1 portion guacamole
1 Preheat oven to 220C/gas 8.
2 Prick the whole sweet potatoes with a fork and put them on a tray. Place the potatoes in the oven and bake for 25 minutes, remove them from the oven and reduce the heat to 200C/gas 6. Remove and set aside to cool down slightly. Score the skins with a sharp knife.
3 Peel the ginger by scraping off the skin with a spoon. Peel the garlic. Rip the stem from the chilli, cut it in half lengthways and remove the seeds. Cut the lime in half and squeeze the juice into the food processor. Put all the rest of the curry paste ingredients into the food processor and whizz to a thick paste.
4 Cut two squares of foil big enough to fully wrap your sweet potatoes in and grease one side with oil. Take half the curry paste and encase one of the potatoes with a thick layer of paste. Repeat with the second potato.
5 Tightly wrap the sweet potatoes in the foil squares, put on the baking tray and bake in the preheated oven for 30 minutes.
6 Take the sweet potatoes out of the oven, remove the foil and serve with a small side salad and a big spoonful of guacamole.
Recipe from BOSH: Simple Recipes, Amazing Food, All Plants by Henry Firth and Ian Theasby, Published by Harper Collins