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Stuffed baked sweet potatoes


Stuffed baked sweet potatoes

Ingredients 10
Servings 4
Time 10 minutes

Ingredients

  • 6-8
    medium sweet potatoes, scrubbed
  • STUFFING
  • 60
    ml
    sunflower seeds, toasted
  • 30
    ml
    olive oil
  • 1
    red onion, finely chopped
  • 2
    garlic cloves, crushed
  • 500
    ml
    cooked rice
  • 1
    can 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
 

Method

1 hour
 

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

 

Read more on: dinner  |  sweet potato  |  recipes
 

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2019-04-30 11:28
 
 
 
 
 
 
 
 
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