Redefining my favourite ingredient: Stuffed Sweet Potato…with Sweet Potato
Recently I’ve been on a huge sweet potato binge. As in I’ve had sweet potato roasted, steamed or mashed almost once every day (sometimes twice) and our pantry is overflowing with sweet potatoes. So when my mom suggested a way to vamp up what I already eat on a daily basis in an absolutely healthy way, I was overjoyed. She presents: Stuffed Baked Sweet Potato Skins with Spicy Sweet Potato Sesame Mash!
Firstly, steam or boil your sweet potato to a soft consistency (you can do this also by microwaving it for 5 minutes, but that kills nutrients so I don’t recommend it) such that you can spear it with a fork.
Preheat the oven to 200 degrees celcius.
Then, cut the sweet potatoes in half and scoop the soft sweet potato meat from it’s skin, leaving half a centimetre of sweet potato on each skin and taking the rest and putting it into a bowl.
With the sweet potato meat, add chopped onion, tomato, diced grilled red bell pepper and black and white sesame, with lime juice/salt/pepper/chilli flakes to taste. Mash them all together, adding almond milk if necessary for a smoother consistency.
Once you have your mash, spoon it back into the sweet potato skins and wrap each individual stuffed sweet potato half in aluminium foil.
Bake the stuffed sweet potato for 7 minutes at 200 degrees celcius (you can even add cheese on top if you like) and let it cool for 5 minutes, before enjoying!