Perfect for chilly January evenings, this week we are sharing a delicious recipe from Sarah Rankin’s most recent book Feast: Recipes that Bring Joy.

Whole Roast Sweet Potatoes with Nduja

’Nduja is a spreadable pork sausage spiced with sun-dried chillies from southern Italy. I know that spreadable, ready-to-eat sausage sounds somewhat bizarre, but once you’ve tried it, you’ll be absolutely hooked. It can be spread on bread, or added to sauces and oven-baked dishes. Its spicy, smoky flavour works really well with the roasted sweet potatoes I’ve used here. Bogrow Farm or East Coast Cured ’Nduja are my go-to choices, both made in Scotland with high-welfare, rare-breed pork. As always, choose something made close to you if you can, or the highest quality
mass produced version if you can’t. These smoky, sweet and soft potatoes can be prepped, wrapped in foil and nestled in the coals, or placed in the oven, to cook while you enjoy a warming libation.

Serves 4
4 medium sweet potatoes
200g Scottish ’nduja
100ml sour cream
chopped chives
sea salt and black pepper

Scrub the potatoes and split in half. Season the flesh with salt and pepper and spread 50g of the ’nduja sausage into each potato. Wrap in a couple of layers of foil to prevent seepage and place in the coals of your firepit or barbecue, or in the oven at 180°C.

Bake for 30–45 minutes, depending on the size of the potatoes. Unwrap and gently open, being careful of the steam. Mash the ’nduja and sweet potato flesh together a little. Allow to cool for a few minutes before adding a generous spoon of the sour cream with chopped chives.