SWEET POTATO FLUFF RECIPES

Steps:

• Scrub the potatoes. Use a clean sponge or vegetable brush to scrub 1 to 2 sweet potatoes thoroughly under running water and pat dry. Trim away any blemishes with a paring knife.
• Pierce with a knife or fork. Prick each potato four or five times all over with a paring knife or fork to allow steam to escape.
• Optional: Rub with olive oil, salt, and pepper. If desired, rub the potatoes with olive oil, then sprinkle with kosher salt and black pepper.
• Microwave for 5 minutes. Place the potatoes on a microwave-safe plate. Microwave at 100% power for 5 minutes. If your microwave does not have a rotating turntable, flip the potatoes after 2 minutes for even cooking.
• Check the potatoes. When ready, the potatoes should be easily pierced with a fork or paring knife all the way to the center. Continue to microwave in 1-minute bursts as needed until the potatoes are cooked through. Use oven mitts to remove the dish from the microwave.
• Optional: Crisp the potatoes in the oven. If you’d like crispier skin, arrange a rack 4 inches from the broiler element and heat the broiler to high while the potatoes are microwaving. Place the microwaved potatoes directly on the oven rack. Broil until the skin is dry and crisp, about 6 minutes.
• Serve the potatoes. Use a knife to split the potatoes lengthwise, then fluff the flesh with a fork.

Steps:

• Preheat the slow cooker on the high setting.
• Put the lamb into the slow cooker. Add the harissa paste, garlic, spices, salt and pepper and mix well. Add the onions and apricots, olives, chopped tomatoes, chickpeas, sweet potato and chicken stock. Stir well and cover with the lid.
• Leave the tagine to cook on high for 6–8 hours, or on low for 8–10 hours.
• Put the couscous into a large bowl, add the lemon zest and juice, ground cumin, smoked paprika, onion and peppers and stir well. Add the chicken stock cube and pour over 250ml/9fl oz boiling water. Cover with cling film and leave for 10 minutes.
• Use a fork to fluff up the couscous, then stir through the cherry tomatoes and mint.
• Serve the tagine with the couscous, top with a dollop of yoghurt and finish with a scatter of chopped coriander.