Stuffed, baked sweet potatoes

Source Food
4 servings Prep: 20 mins, Cooking: 1 hr
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A filling and delicious weeknight meal.

By Food24 March 11 2015
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Ingredients (15)

4 sweet potato — washed and left whole
fresh chillies — 573
SPINACH AND MUSHROOM FILLING:
1 Tbs fresh chillies — 573
1 onion — finely chopped
1 garlic — cloves, crushed
1 fresh thyme leaves
125 g mushrooms — roughly chopped
1/2 cup spinach — cooked
1/4 cup cream
salt and freshly ground black pepper
30 g cheddar cheese — grated
CREAM CHEESE AND CHIVES FILLING:
1/4 cup cream cheese
10 g fresh chives — finely chopped
salt and freshly ground black pepper
sour cream — to serve
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Method:

Preheat oven to 200°C.

Prick skins of sweet potatoes, rub with olive oil and place in oven for about 1 hour or until skins are crispy and pulp is soft.
Prepare fillings while potatoes are cooking.

For creamy spinach and mushroom stuffing:
Heat oil in a frying pan and gently sauté onion, garlic and thyme for a few minutes or until onions are soft and translucent.
Increase heat and add mushrooms sautéing until all liquid has evaporated.
Add spinach and cream and cook for a few minutes until sauce has slightly thickened.
Season with salt and pepper and set aside.

For the cream cheese and chives stuffing:
Mix together the cream cheese and chives and season with salt and pepper. Set aside.

Remove potatoes from oven and cut in half, lengthways.
Scoop out pulp from potatoes, leaving skins intact, and mix half with the creamy spinach and mushroom stuffing and the other half with the cream cheese and chives stuffing.
Re-stuff potatoes and sprinkle with a little grated cheese if desired.
Return to oven for 10 minutes to re-heat and serve immediately with a dollop of sour cream.

Recipe reprinted with permission of Source Food.
 
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