Impress your guests with this flavourful puffed sweet potato, filled with our spicy Red Hot Jalapeños. Delicious with some creamy, melted cheddar cheese and served with spicy sriracha sauce and a spicy garlic yoghurt for a perfect balance of flavours and textures.
Preheat the oven to 225°C. Wash the sweet potatoes with water and poke holes in each potato with a fork. Spread the potatoes on a baking tray lined with baking paper, drizzle with olive oil and the chilli powder, then roast in the middle of the oven for 40 minutes, until golden brown and cooked through.
In the meantime, mix all the ingredients for the garlic yoghurt in a bowl and season with salt and pepper.
Then bake the Red Hot Jalapeños in the oven, air fryer or deep fryer. The correct baking times are indicated on the packaging.
After this, cut open the puffed sweet potatoes so that you can fill them. Spread the bean mixture, Red Hot Jalapeños and cheddar cheese over each sweet potato. Then put back in the oven for 5 minutes, until the cheddar cheese has melted. Spread a spoonful of garlic yoghurt over each sweet potato, finish with sriracha sauce. Enjoy!