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Fully Loaded Baked Sweet Potatoes with Sweet & Smokey Jackfruit & a Mexican Style Tomato Sauce

This is a great week night meal- full of warm comforting goodness, and mainly uses store cupboard ingredients. Our love affair with Jackfruit continues and we are a particular fan of Biona's Sweet & Fiery tinned Jackfruit as well as their Chilli and Lime flavoured Jackfruit. The sauce has a Mexican feel to it as it has chipotle and cacao powder in it which gives it an interesting twist and compliments the Jackfruit flavours nicely. We added seasonal watercress, some avocados and winter tomatoes for our toppings but you can use whatever fresh seasonal vegetables you have in your fridge. Borlotti or black beans would also be great here in place of the Jackfruit and would pair so nicely with the Mexican style tomato sauce.


Serves 2


2 large sweet potatoes
1 avocado
1 tin of sweet and fiery Jackfruit
A large handful of Watercress
Lime wedges
Toasted mixed seeds for garnish




Prick the sweet potato all over and then place on a baking sheet in the centre of the oven and bake at 200 C for approximately 45 minutes, or until nice and tender.


For the Tomato Sauce:

1 can of good quality whole tomatoes
1/4 tsp Chipotle chilli flakes
1 medium red onion
3 cloves of crushed garlic
1 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp dried thyme
2 tbsp cacao powder
1 tsp dried oregano or 1 tbsp fresh oregano (we used fresh from our garden)
1 tbsp tahini
2 pitted soft Medjool dates
Juice and zest from one lime


In a medium saucepan over a medium heat, melt the olive oil and add all spices. Cook, stirring frequently, until fragrant, Add onions, some salt and cook until softened. Add the crushed garlic and cook another couple minutes.

Pour the tinned tomatoes into the pan and cook for 5 minutes. Season to taste.

Transfer the tomato mixture to a blender. Add the dates, cacao powder, tahini, lime juice and zest and a couple tablespoons of water. Blend on high, adding water to thin it out as needed, until desired consistency is reached. Season to taste.

Store leftovers in the fridge for up to one week.

Cut the sweet potatoes in half, load up with your veg, jackfruit/beans and pour over the tomato sauce.