Levi Roots' sweet potatoes with spicy sausage recipe

Details

• Cuisine: Caribbean
• Recipe Type: Main
• Difficulty: Easy
• Preparation Time: 15 mins
• Cooking Time: 75 mins
• Serves: 2

Step-by-step

1. Preheat the oven to 180C (fan)/200°C/gas mark 6. Wash the sweet potatoes, then set them directly on the oven shelf or in a small roasting tin and bake for about 50 minutes until tender right through the centre - test by inserting a sharp pointed knife.
2. While the potatoes are cooking, heat 25g (1oz) of the butter in a frying pan until foaming. Add the sausage and onion and cook over a medium heat, stirring occasionally, for about 8 minutes until the onion is soft and golden and the sausage is cooked through. Add the chilli and cook, stirring, for another minute.
3. When the potatoes are tender, halve them lengthways without cutting all the way through the skin, so that the potato halves are `hinged' together. Carefully scoop out the flesh, leaving a thick layer intact so that the skins do not collapse, and mash the flesh in a bowl. Mix the fried onion and sausage, Cheddar, coriander (if using) and salt and pepper into the sweet potato mash.
4. Pile the mash back into the potato halves. Make a little hollow on top of each potato half. Carefully break an egg into each hollow. Season with salt and pepper and add a knob of the remaining butter to each potato.
5. Place the potatoes on a baking tray and return to the oven. Bake for 15 minutes or until the eggs have set. Sprinkle each baked egg with a little salt and cayenne pepper to garnish and serve immediately.