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Loaded sweet potatoes with sardines and cheese

By: Pollyanna Coupland
Food producer, delicious.

Published: 17 Oct 23
Updated: 18 Mar 24

Loaded sweet potatoes with sardines and cheese

This easy midweek meal is a delicious mismatch of some of our favourite ingredients – yet it works. The melt-in-the-mouth, buttery loaded sweet potato is filled with oily, salty sardines and zingy guacamole. The contrast of flavours is perfect. It’s healthy comfort food for when you’re in a hurry.

For a Friday night blowout, try James Martin’s loaded potato skins with tomahawk steak

Easy
November 2023

Test kitchen approved

Serves 2
Hands-on time 10 min. Oven time 45-60 min, or 10 min microwave, 10 min oven

For a Friday night blowout, try James Martin’s loaded potato skins with tomahawk steak

Gluten-free recipes

Nutrition: per serving

Calories: 831kcals
Fat: 36g (15g saturated)
Protein: 27g
Carbohydrates: 93g (26g sugars)
Fibre: 14g
Salt: 1.7g

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Ingredients

2 large (or 4 small) sweet potatoes
1 avocado
1 lime or lemon
Knob of salted butter
Tin sardines, 90g drained weight
2 spring onions, finely sliced
2 tbsp chopped coriander leaves
80g mature cheddar, grated
2 tbsp soured cream (optional)
Sriracha sauce (optional

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Method

Prick the sweet potatoes with a fork, then bake until soft. This can be done in the oven for 45 minutes to an hour (180 fan/gas 6) or, if you’re short of time, in the microwave for 10 minutes, then crisped in the oven for 10 minutes.
Mash the avocado in a bowl using the back of a fork, then season with plenty of salt and juice from the lime (or lemon).
Carefully slice open the potatoes length-ways and scoop out the flesh into a bowl. Add the knob of butter and mix into a smooth(ish) texture. Drain the sardines and add to the bowl. Mash with the back of a fork, keeping some of the fish chunkier to give some texture, then stir in the spring onions and most of the coriander. Taste and season with salt and pepper.

Spoon the mixture back into the skins and put on a baking tray. Heat the grill to high, top the sweet potatoes with the cheese, then put under the grill until the cheese has melted and is golden brown. Serve with the mashed guacamole, remaining coriander and, if you like, soured cream, sriracha and citrus slices to squeeze over.

Recipe from November 2023 Issue

Nutrition

Nutrition: per serving

Calories: 831kcals
Fat: 36g (15g saturated)
Protein: 27g
Carbohydrates: 93g (26g sugars)
Fibre: 14g
Salt: 1.7g

delicious. tips

This dish was invented in a fridge-raid situation, so feel free to use up whatever you have in the chiller. Finely chopped red onion instead of spring onion is great, and a mix of any soft herbs will add lots of welcome flavour.