I have learnt over my past couple of years at uni that sweet potato is not only great value, but also really versatile, and as I don’t like normal potato it is a great source of carbs. One thing I had never tried however is baked sweet potato, mainly because I am too inpatient to wait for my dinner to cook for 1 hour. However, now that I am stuck at home revising almost every day, it is far easier for me to plan ahead with dinners.
My recipe today was inspired by The Savvy Cook, Izy Hossack, it is couscous stuffed sweet potato. I have written before about this cookbook and how much I love it. The colours and recipes inspire me, and this is why I gave this dish a little twist! My ingredients were:
- 1 Sweet potato
- 2tbsp Couscous
- 3tbsp Boiling water
- ½ Yellow pepper
- ½ White onion
- A few slices of Courgette
- ½ Fresh red chilli
- Crème fraiche to serve
After a quick walk to co-op to buy some foil and stretch my legs, I prepped my sweet potato for the oven which I had preheated to 200 degrees. I pricked the potato with a fork all over and wrapped it in foil. As it was quite small I set the timer for 45 minutes, hoping this would be perfect (spoiler… it was perfect).
The beauty of this meant I was able to then go off and do some other bits and bobs, mainly procrastination but I am sure there was a little bit of revision involved too!
10 mins before my timer was due to sound I started on my couscous. Into a small mixing bowl, I poured the 2tbsp of couscous and 3tbsp of boiling water. Well, I was supposed to pour in boiling water, but instead I used normal tap water, and was somewhat surprised when 5 minutes later it hadn’t cooked at all. I have cooked couscous multiple times before so I’m unsure why on this occasion I made the silly error, but it was quickly resolved.
Once the boiling water had been poured on my couscous grains I covered with a small plate to ensure it became light and fluffy- you can also use cling film.
In a small frying pan, I added 1tbsp of vegetable oil and the summer veggies I was using. I had diced ½ a yellow pepper, cut a few chunks of courgette and thinly sliced ½ a white onion and ½ fresh red chilli. I pan-fried these until they had started to golden and soften. Once this was done I incorporated them into my fluffy, perfectly cooked couscous. I also added a
squeeze of lemon juice and a good helping of both salt and pepper.
By this point it was time to remove my sweet potato from the oven, being very careful not to burn myself on the scorching tinfoil. 45 minutes ended up being perfect, with the skin of the potato lovely and crisp and the bright orange centre tender. There were also some syrupy sweet potato juices in the foil that I made sure I didn’t waste, pouring them back over the dish when I had finished plating.
Once my potato was filled with spicy veggie couscous I added a dollop of crème fraiche to serve, along with a drizzle of sweet chilli sauce which finished the dish off perfectly.
Everything in this dish was really low cost, with a big bag of sweet potatoes from Aldi costing about 70p and a whole packet of couscous costing just about the same. All together this single portion would have cost me less that £1! With the summer finally arriving, this dish would be perfect for garden parties and BBQs too, as you can cook the sweet potatoes in batches and make big bowls of couscous with minimal effort. Enjoy J