Stuffing & Baking…
..is the way to go when it comes to Sweet Potatoes.
BAKED SWEET POTATO
WHAT (3 servings)
- 3 Sweet Potatoes
- 2 teaspoons of Olive oil
- 1/2 small brown Onion - diced
- 1 Garlic glove - crushed
- 1/2 medium yellow Capsicum - diced
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1/2 teaspoon Chili powder
- 1/2 teaspoon Turmeric
- 1 tomato - Diced
- 250g tinned Lentils - drained and rinsed
- 100ml (lo-salt) Segetable Stock
- 1/2 Lemon - juiced and zested
- Salt and pepper - to taste
- 80g Sour Cream
Preheat oven to 390°F and line baking tray with baking paper.
1. Wash and dry sweet potatoes.
3 Spray sweet potato with oil and place on the prepared baking tray. Bake for 35-40 minutes until potatoes are soft and cooked through. Set aside to cool slightly.
4 Meanwhile, heat the oil in a medium saucepan over medium heat. Add onion, garlic, capsicum and cook for 3-4 minutes until the onions are translucent and the capsicum has softened (stirring often)
5 Add cumin, coriander, chilli powder, turmeric and cook for a further 1-2 minutes until fragrant, stirring constantly. 6 Add tomatoes, lentils, stock, lemon juice, zest and bring to the boil. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. Season with salt and pepper, if desired.
7 Slice the sweet potatoes in half and fill with the lentil mixture.
8 Top with a dollop of sour cream and serve with a fresh green salad on the side.