Ingredients
2 sweet potatoes, washed and dried
For the smoked mackerel filling
75g/2½oz smoked mackerel, skinned and roughly mashed with a fork
3 tbsp half-fat crème fraîche or soured cream
2 spring onions, trimmed and thinly sliced
½ unwaxed lemon, finely grated zest only
freshly ground black pepper
For the pea and feta filling
100g/3½oz frozen peas
100g/3½oz feta
2 tbsp plain yoghurt
1 tbsp finely chopped fresh mint
freshly ground black pepper
For the veggie chilli filling (serves 4)
½ red pepper, deseeded and diced
400g tin kidney beans in chilli sauce
198g tin sweetcorn in water
1 tbsp fresh lime juice
50g/1¾oz mature Cheddar, coarsely grated
4 tbsp soured cream
fresh coriander, to garnish
1 lime, cut into wedges, to serve
Instructions
Prick the sweet potatoes two or three times with a fork and put on a microwaveable plate. Microwave on high for 5–6 minutes for one potato or 7–8 minutes for two. Test the potatoes are soft by inserting a skewer through the middle, it should slide in easily. If the potatoes remain a little hard, cook for longer, testing again every 30 seconds. Divide the potatoes between plates, make a cross in the centre and open to fill.
To make the smoked mackerel filling, mix all the ingredients together and season with lots of black pepper. To make the pea and feta filling, microwave the peas on high for 2–3 minutes, until thawed and just warm. Mash them with a fork, until well broken up, then mix in the feta, yoghurt and mint. Season with lots of black pepper.
To make the veggie chilli filling, put the red pepper in a large microwavable bowl and cook on high for 1½–2 minutes, until soft. Add the beans and sweetcorn in its water, stir well and microwave on high for 4–5 minutes, until hot. Stir in the lime juice and mix well. Spoon into the cooked sweet potatoes and top with the cheese. Microwave for 1–2 minutes, until the cheese melts. Top with the soured cream, coriander and lime wedges.
