-
1
Preheat the oven to 180C (fan)/200C/gas mark 6.
-
2
Wash the sweet potatoes, then set them directly on the oven shelf or in a small roasting tin and bake for about 50 minutes until tender right through the centre - test by inserting a sharp pointed knife.
-
3
While the potatoes are cooking, heat 25g (1oz) of the butter in a frying pan until foaming.
-
4
Add the sausage and onion and cook over a medium heat, stirring occasionally, for about 8 minutes until the onion is soft and golden and the sausage is cooked through.
-
5
Add the chilli and cook, stirring, for another minute.
-
6
When the potatoes are tender, halve them lengthways without cutting all the way through the skin, so that the potato halves are `hinged' together.
-
7
Carefully scoop out the flesh, leaving a thick layer intact so that the skins do not collapse, and mash the flesh in a bowl.
-
8
Mix the fried onion and sausage, Cheddar, coriander (if using) and salt and pepper into the sweet potato mash.
-
9
Pile the mash back into the potato halves.
-
10
Make a little hollow on top of each potato half.
-
11
Carefully break an egg into each hollow.
-
12
Season with salt and pepper and add a knob of the remaining butter to each potato.
-
13
Place the potatoes on a baking tray and return to the oven.
-
14
Bake for 15 minutes or until the eggs have set.
-
15
Sprinkle each baked egg with a little salt and cayenne pepper to garnish and serve immediately.
