Roasted Stuffed Sweet Potatoes
https://foodloversmarket.co.za/recipes/roasted-stuffed-sweet-potatoes/
Cooking Methods
- Baking
- Boiling
Serves
4Ingredients
- 4 sweet potatoes
CHICKPEA FILLING:
- 2 tins La Belinda chickpeas, drained
- 125ml (½ cup) Food Lover’s raw cashew nuts
- 2 garlic cloves, crushed
- 15ml (1 Tbsp) smoked chilli flakes
- 15ml (1 Tbsp) ground cumin
- 5ml (1 tsp) dried oregano
- 2,5ml (½ tsp) smoked paprika
- 1,25ml (¼ tsp) cayenne pepper
- 30ml (2 Tbsp) Food Lover’s Signature extra virgin olive oil
- Freshly-ground salt and pepper
LIME AND CORIANDER SLAW:
- 125ml (½ cup) fresh coriander, roughly chopped
- 30ml (2 Tbsp) fresh lime juice
- 5ml (1 tsp) Nature’s Gold honey
- Freshly-ground salt and pepper
AVOCADO AND LIME CREAM:
- 2 medium avocados
- 125ml (½ cup) fresh coriander, roughly chopped
- 45ml (3 Tbsp) lime juice
- 60ml (¼ cup) water
- Freshly-ground salt and pepper
THE SALSA:
- 2 tomatoes, diced
- ¼ onion, finely diced
- 1 garlic clove, crushed
- 1 small green pepper, diced
- 125ml (½ cup) fresh coriander, roughly chopped
- ½ jalapeño, finely chopped
Directions
- Pierce sweet potatoes with a fork.
- Place them on an oven tray and bake in a preheated oven at 200˚C, for about an hour or until tender when pricked with a fork.
- To make the lime and coriander slaw; place all the ingredients for the slaw into a bowl, stirring to combine.
- Set aside while waiting for the sweet potatoes to cook.
- To make the avocado and lime cream; place all the ingredients in a blender and blend until completely smooth and creamy.
- Set aside while waiting for the sweet potatoes to cook.
- To make the salsa; place all the ingredients into a bowl and toss together. Set aside while waiting for the sweet potatoes to cook.
- To make the Mexican chickpea filling; place all the ingredients into a food processor and pulse for a couple of seconds until they are finely chopped.
- Be careful not to over-pulse the ingredients.
- Heat the olive oil in a frying pan, and over medium heat, gently cook the pulsed ingredients for a couple of minutes.
- Remove from the heat. Once the sweet potatoes are cooked, remove from oven and allow to cool a little until warm
- Slice them down the middle, lengthwise, being careful not to cut them all the way through.
- Fill them with the chickpea filling, lime and coriander slaw and avocado and lime cream.
- Serve with a salsa on the side.
