The food from my childhood is a massive inspiration to me in blogging here and this recipe is based on one of the first things I remember cooking by myself as a child: a hollowed out jacket potato with an egg baked inside! It’s really simple, but completely moreish. I’ve kicked things up a notch for this recipe and am using sweet potatoes for extra flavour and vitamin A, as well as chilli, herbs and a rich dash of savoury cashew cream.
The results are even better than I remember – perfect comfort food for you to make a cosy dinner for the chilly Winter nights ahead. It’s really simple for you to increase the amounts and make for a crowd too!
- 2 medium/large sweet potatoes
- 2 eggs (I used duck eggs)
- 1 tsp chilli flakes
- 1 small handful of coriander, chopped
- ¼ cup/40g cashew nuts, soaked overnight and whizzed into a cream with equal part water, and a little salt and pepper (if you eat dairy you could use single cream, double cream or a substitute instead)
- Preheat the oven to 180C.
- Wash and prick the potatoes with a fork. If you want crispy skins, rub the skin with a little oil and sprinkle with salt.
- Bake in the oven until soft, about 45 minutes to an hour.
- Remove from the oven and cut open the top of the potato.
- Scoop out the potato mixture into a bowl, leaving a centimetre or so by the skin.
- Mash the flesh in a bowl with the chilli flakes.
- Pile the mash back into the potatoes, leaving a well in the middle (you can build the mash up the sides if needs be)
- Crack an egg into each well and add cashew cream around the yolk.
- Return to the oven and bake until the egg white is set, about 15-20 minutes.
- Serve, sprinkled with coriander.