Stuffed sweet potatoes
If there is one vegetable I have always loved, it would be the humble sweet potato. I like to think I ate it before it was cool. Before all the reports about how great it is for you. We’re talking several years ago. When I was in my teens, I would simply poke holes in it, bake it and have it with whatever my mum had made that day. So good! So naturally i love stuffed sweet potatoes!
I like to sometimes stuff a sweet potato with mexican flavours- beans, jalapeños, sour cream..er..doritos?
I sometimes have it with chilli con carne, sometimes with steak, sometimes with butter chicken..yes really.
My husband isn’t really a fan of sweet potato or stuffed sweet potatoes. There is something about the texture that he can’t quite stomach. Although, he has had sweet potato fries on occasion. I’m still trying to convince my kids to like them. Oh well, more for me!
As mentioned in a previous post, I have been reading a lot about the meat industry lately and as such we have dramatically cut down on the amount of meat we eat in a week and introduced more veg into our diets. So I am eating a lot of sweet potato at the moment.
The great thing about this is that you can always cook the sweet potato the day/few days before and leave it in the fridge. The same goes for the stuffing. It can always be prepped a few days in advance and left in the fridge.
- 4 sweet potatoes
- ½ small red onion diced
- 200 g block feta diced
- 1 tbsp sour cream sauce
- 1 tbsp smoked paprika
- 1 garlic clove crushed
- 1 tbsp thyme
- Salt and pepper to taste
- Wash and pierce potatoes all over.
- Bake for 55 minutes on gas mark 5.
- Meanwhile combine all the ingredients for the filling and mix well.
- Once the potatoes are cooked, set aside to cool for ten minutes.
- Slice each potato down the middle without cutting through to the bottom and add the filling.
- Return to the warm oven (middle rack) for 5 minutes.