The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Barbecue baked sweet potatoes
This dish ticks all the boxes – filling, super-tasty and easy to prepare. Oven-roasted sweet potatoes are topped with a lightly spiced, smoky aubergine and red pepper stew and finished with rocket leaves.
Plants 8
SWK: High fibre
Serving size
Ingredients
- 20g rocket
- 2 tbsp tomato purée
- 2 sweet potato
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 aubergine
- 1 onion
- 1 pepper
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 200g passata (tomatoes, salt, citric acid)
- 1 tbsp smoked paprika
- 1 tsp cumin seeds
- 100g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 455
Protein: 11g
Carbs: 101g
Fat: 3.4g
Ingredients
- 1 aubergine
- 2 onion
- 40g rocket
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 4 sweet potato
- 2 pepper
- 2 tsp cumin seeds
- 2 tbsp smoked paprika
- 2 tbsp tomato purée
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 400g passata (tomatoes, salt, citric acid)
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 439
Protein: 9.7g
Carbs: 99g
Fat: 3.2g
Barbecue baked sweet potatoes
This dish ticks all the boxes – filling, super-tasty and easy to prepare. Oven-roasted sweet potatoes are topped with a lightly spiced, smoky aubergine and red pepper stew and finished with rocket leaves.
Cook time:
45 mins
Cuisine:
American
Food group:
Vegan
Allergens: Celery, Soya
Cooking Instructions
Get the sweet potatoes going
- Heat your oven to 240ºC/fan 220ºC/gas 9/air fryer 200ºC.
- Halve the sweet potatoes, then score a diamond pattern into the cut sides, taking care not to slice all the way through to the skin.
- Put the sweet potatoes, cut-sides down, on a baking tray lined with baking paper (or into the air-fryer basket) and spritz with cooking spray. Bake for 35-40 mins (air-fry for 25-30 mins), until soft and golden.
Slice & soften
- Meanwhile, dice the aubergine into 1cm chunks. Peel and thinly slice the onions, and deseed and thinly slice the peppers.
- Spritz a large non-stick saucepan with cooking spray and put it over a medium-high heat. Fry the aubergine, onions and peppers for 6-8 mins.
Sort that sauce
- Tip the cumin seeds, paprika and tomato purée into the pan and cook for 2 mins.
- Stir in the tamari, passata and tomatoes. Crumble in half the stock cube, pour in 100ml water (use all the stock and 150ml water for 4 portions) and stir well. Simmer for 8-10 mins until the sauce is thick.
Bring it all together
- Dish out 2 sweet potato halves per portion, cut-sides up.
- Lightly season, top with the barbecue veg and serve with the rocket on the side.