Cheddar, bean and coriander stuffed sweet potatoes
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Time to make:
$2.40 per serve
(at time of publication)
Full ingredients list:
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
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat 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 2When 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 3Place 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 4Place potatoes on prepared tray. Bake for 10 minutes, or until heated through. Sprinkle with remaining coriander and serve.
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.
About this recipe
First published: September 2016