Cheddar, bean and coriander stuffed sweet potatoes
Ingredients
4 small orange sweet potatoes
2 shallots, thinly sliced
1 fresh long green chilli, finely chopped (optional)
400g can no-added-salt kidney beans, rinsed, drained
1/2 cup coarsely chopped coriander
1/2 cup grated reduced-fat cheddar
Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper. Prick the sweet potatoes all over with a sharp knife. Place in a microwave-safe container and microwave on high for 10 minutes, or until soft.
Step 2
When cool enough to handle, cut a long opening into the top of each potato, being careful to leave ends uncut. Using a tea towel to hold potato, scoop out centres, leaving 1cm-thick shells.
Step 3
Place potato flesh in a bowl and season with cracked black pepper. Mash with a fork. Stir in shallots, chilli (if using), beans and half of the coriander. Spoon the filling back into potato shells. Sprinkle with grated cheese.
Step 4
Place potatoes on prepared tray. Bake for 10 minutes, or until heated through. Sprinkle with remaining coriander and serve.
Related
Comments
Recipe Info
Tip: If you want to bake the sweet potatoes instead of microwaving, preheat oven to 180°C. Place potatoes on a baking tray. Drizzle with a little oil and bake for 45 minutes, or until tender. Set aside to cool slightly before continuing from step 2.