Name: Stuffed, baked sweet potatoes
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 4 sweet potato washed and left whole; fresh chillies 573; 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; 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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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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