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Stuffed baked sweet potatoes
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Indulge in delicious, cheesy stuffed sweet potatoes for a guilt-free dinner.
Ingredients:
  • 4 small sweet potatoes (orange, white and/or purple), washed
  • 100g barbecued chicken, skin removed, shredded
  • 80g thinly sliced pancetta, torn
  • 1 small bunch broccolini, trimmed, chopped
  • 2 green shallots, thinly sliced
  • 100g grated cheddar
  • 45g (1/4 cup) tamari almonds, chopped
  • 120g mixed salad leaves, to serve (optional)
Instructions:
  • 1. Preheat the oven to 220C/200C fan forced. Line a baking tray with non-stick baking paper. 2. Halve sweet potatoes lengthwise and place them cut side up on the tray. 3. Lightly spray the sweet potatoes with oil and season. 4. Bake for 35-40 minutes or until softened and lightly golden.
  • In a large bowl, mix together the chicken, pancetta, broccolini, and shallot. Set aside.
  • Preheat the oven to 200°C/180°C fan forced. Scoop out the sweet potato flesh, leaving a 5mm-thick shell. Combine the sweet potato flesh with the chicken mixture and half of the cheddar. Fill the sweet potato shells generously with the chicken mixture. Top with almonds and remaining cheddar. Lightly spray with oil and bake for 30-35 minutes until golden and cheese is melted. Serve with mixed salad leaves, if desired.

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