Name: Stuffed baked sweet potatoes
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 6-8 sweet potatoes scrubbed; 60 ml sunflower seeds toasted; 30 ml fresh chillies 573; 1 red onion finely chopped; 2 garlic cloves, crushed; 500 ml rice cooked; 1 tinned kidney beans rinsed and drained; 1 round feta cheese, crumbled juice and grated zest of 1 lemon; 10 g fresh parsley, chopped salt and freshly ground pepper

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Ingredients (9)

6-8

sweet potatoes — scrubbed

STUFFING

60 ml	sunflower seeds — toasted
30 ml	fresh chillies — 573
1	red onion — finely chopped
2	garlic — cloves, crushed
500 ml	rice — cooked
1	tinned kidney beans — rinsed and drained
1	round feta cheese, crumbled juice and grated zest of 1 lemon
10 g	fresh parsley, chopped salt and freshly ground pepper

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Method:

Preheat the oven to 180°C. Line a baking sheet with baking paper or foil and grease with nonstick spray.

1. Pierce the sweet potatoes all over with a fork and arrange on the prepared baking sheet. Roast for 40-50 minutes or until the sweet potatoes are soft and cooked – the cooking time will depend on the size of the sweet potatoes.

2. Stuffing: while the sweet potatoes are in the oven, toast the sunflower seeds in a dry pan until they start discolouring. Remove from the pan and set aside to cool.

3. Lightly mix all the stuffing ingredients, including the sunflower seeds, in a mixing bowl.

4. As soon as you take the sweet potatoes from the oven, make a deep slit lengthways in each. Lightly press open and generously stuff each sweet potato with some of the bean mixture. Roast for another 10 minutes or until the stuffing is hot