Baked Sweet Potatoes with a Crispy Coating

Name: Baked Sweet Potatoes with a Crispy Coating
Yield: Serves 1
Ingredients: 1 medium slender sweet potato; handful of rocket (arugula) leaves; olive oil, for baking; 1–2 tbsp hummus, Homemade or store-bought; 1–2 tbsp chickpea (gram) flour; 1 small pinch salt; 2–4 tbsp cold water; 2–4 tbsp dry breadcrumbs

Preparation info

Serves
1

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

This is a lovely way to cook sweet potatoes: coated with an easy chickpea-flour batter and crunchy breadcrumbs, then baked crisp and golden in the oven. Serve with refreshing rocket (arugula) and creamy hummus.

Ingredients

For each serving

1 medium slender sweet potato

Side dish
Vegan

Method

Preheat the oven to 200°C/400°F/gas mark 6. Pour a little olive oil into a shallow roasting tin. If the sweet potato has a blemish-free skin, you can simply wash it and pat dry; otherwise – and I think this is best in any case – peel it thinly using a potato peeler. Cut into 2cm (¾in)