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Welcome to our new website! To provide a stable and secure experience we are turning on services and departments gradually. Some pages will be unavailable or the content incorrect. This site is currently best viewed on desktop. Please bear with us and continue to check back regularly. If you require immediate assistance please call us on 020 8614 7800 or email info@ion.ac.uk.

Stuffed sweet potato

Stuffed sweet potato
caption
Stuffed sweet potato
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FOOD TYPE
MAIN
TAGS
STUFFED-SWEET-POTATOSWEET-POTATO
RECIPE CREATOR
Unknown Creator
AUTHOR
Unknown Author
PUBLISHED
1 April 2018
SHARE
SUITABLE FOR
CONTAINS ALLERGENS
USES
NOT SPECIFIED
SERVES
Not specified
PREP TIME
0 Min
COOK TIME
0 Min

Published on 1st April 2018


 

Credit: From The Balance Plan by Angelique Panagos, published by Aster, £20 | www.octopusbooks.co.uk

2 Servings

Ingredients:

  • 2 large sweet potatoes, scrubbed clean
  • 6 tbsp coconut yoghurt
  • 2 tbsp tahini
  • 1 x 400 g (14 oz) BPA-free tin of black beans, drained and rinsed
  • 1 ripe avocado, mashed
  • 150 g (5½ oz) unsweetened sweetcorn, drained
  • 2 ripe vine tomatoes, chopped
  • 6-8 large slices of jalapeño chilli (fresh or from a jar), chopped
  • 4 spring onions, chopped
  • 2 tbsp coconut oil
  • 2 small handfuls of fresh coriander, roughly chopped
  • 2 garlic cloves, crushed (optional)
  • 4 tbsp ground almonds
  • Sea salt and black pepper
  • Steamed greens, to serve

Method:

  1. Preheat the oven to 180C/350F/gas mark 4. Line a baking tray with baking paper. Place the sweet potatoes on the prepared tray and bake for 45 minutes, or until cooked through and softened.
  2. Once cooked, cut in half lengthways, scoop out the flesh and put into a bowl, leaving the sweet potato skins intact (top tip: it helps if you leave some sweet potato inside the skins to prevent them collapsing).
  3. Mix the sweet potato flesh with the yoghurt and tahini. Stir in the black beans and the remaining ingredients, apart from the ground almonds. Season to taste.
  4. Spoon the filling back into the potato skins, sprinkle 1 tbsp ground almonds over each half and grill for a few minutes until golden.
  5. Serve one sweet potato with your choice of steamed greens for dinner and pack the other away for lunch the next day.

 

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