Lovely baked in their skins then split and filled with a mixture of chopped red onion, coriander, red pepper, feta and red chilli plus a dollop of soured cream.
Great in a curry or chilli. I made this yesterday and it was lovely (but lazy!).
Fry onion and cubed sweet pot. Add curry paste and water and cook until sweet pots are nearly tender. Add 2 tins chickpeas and a load of chopped spinach plus a little tin coconut milk. We had it with parathas and a coconut chutney.