I was inspired to make these after I saw a fellow blogger make a vegetarian version of Shepherds Pie Jacket Potatoes with perhaps the most perfect piped mashed potato swirl topping I've ever seen. She admitted the idea wasn't original and it was because there were a lack of vegetarian versions of Jacket Potatoes stuffed with vegetarian Shepherdesss Pie filling, so she created her own. I decided to do something similar, this time with Sweet Potatoes.
I was pretentiously going to call these Super Loaded Sweet Potato Jackets - Rasta Jackets because of the Rastafari colours: Red (from the pepper) is for blood, green (from the coriander) is for the earth and gold (from the sweet potato and sweetcorn) is for the sun, but I wasn't completely swayed by the idea.
There is also some facon bacon in these sweet potatoes. I thought the sweetness would be overpowering, so decided to stir in some chopped facon bacon that imparted a subtle smokyness. The coriander also toned the sweetness adding that distinct herby zing. And finally, a good drizzle of Blodyn Aur Rapeseed chilli oil which was warming. I have been enjoying this oil, dousing it on whatever I think needs a little injection of warmth. And then served with mixed salad leaves, sliced red onion and chopped cherry tomatoes.
I've used facon bacon here and more specifically Cheatin' Rashers from VBites Food, but you can use mushrooms if you wish. Or if your not vegan or vegetarian, then you also have the meat alternative too. I am sharing this with Credit Crunch Munch hosted this month by Travels for Taste and often co-hosted by Fuss Free Flavours and Fab Food For All. By the way, if you like the sound of these, then you must also check out Gluten Free Alchemists Reggae Potatoes packed with Caribbean flavours.
Super Loaded Sweet Potato Jackets
4 large sweet potatoes, pierced and then bake in the oven gas mark 4/180oc for 20 - 30 minuted, or until you can press it gently.
Remove from the oven, allow to cool. Then slice in half and scoop out the about one third of the flesh from each and transfer to a bowl and mash with a fork, so its chunky. Set aside
Place the potato skins on a baking sheet.
2 tablespoons olive oil
1 x packet of facon bacon
1 red pepper, cored and then diced very small
175g - 200g sweetcorn from tin or frozen
handful of fresh coriander, minced
Salt and pepper to taste
Optional: Blodynn Aur Chilli Oil or equivalent
In a wide pan, heat the oil, then cook the facon bacon according to packet instructions, then remove to a chopping board.
When the facon bacon is cool, chop roughly into small pieces. Set aside.
Keep the remaining oil in the pan, stir in the peppers and cook on medium heat for about five minutes before stirring in the sweetcorn, facon bacon and coriander and cook for a few minutes before seasoning.
Remove from the heat and allow to cool.
When cool, stir the cooled veg into the mashed sweet potatoes and stir gently to combine.
Then spoon the filling into the sweet potato halves.
Drizzle the chilli oil if using.
Place in oven and bake for around 15 - 20 minutes to warm through.
Serve immediately. Adapted and inspired by Good Food 101 Recipes for Kids.