Stuffed Sweet Potatoes

These Stuffed Sweet potatoes are my go-to recipe when it’s cold, I’m tired and I need something easy and nourishing to end the day with. I’ve actually been making this recipe for years and its one of my absolute favourite plant-based Dinners that I never get sick of.I also love easy it is to make and how you can place the sweet potatoes in the oven even while doing the kid's dinner, bath, and bedtime routine, and then when it’s your turn to eat you can quickly throw it together in under 10 minutes. The perfect busy mama meal that not only nourishes you but that’s easy and delicious. WINNING!!

Simple + Easy Weeknight Dinner:

I have made this dish as simple as possible for you so you can personalise it and use up whatever veggies and toppings you have in the fridge at the time. My only suggestion is that you always add avocado, some kind of herb (coriander is my favourite) and that you drizzle coconut yogurt or cashew cheese over the top at the end. The rest is really up to you.You can find a copy of my cashew cheese recipe in my e-book My Plant-Based Family. Click here to check it out. 

Organic Baked Beans:

I have used a tinned of Chantal Organic Baked Beans in this recipe that I picked up from IE Produce. I always have a tin of these beans in my pantry as we all love them and they are perfect for these Stuffed Sweet Potatoes, Nachos, Burritos, added to pita bread with avocado or on toast. If we have a little extra time and energy when we cook these sweet potatoes Matt will normally add a tin of black beans as well as some paprika and cumin. But that’s just a little something we do and this dish is seriously delicious when it only uses baked beans.

Kids Meal Suggestion:

I suggest making this into a deconstructed version for the kids. I would bake some sweet potato’s either whole or into cubes with some coconut oil, paprika, and salt and pepper. I would then serve it with some baked beans, sliced avocado, some capsicum (cooked or raw), and some cashew cheese to drizzle over the kumara. This is what I do for my kiddies and they both love it.

Stuffed Sweet Potatoes

Recipe:Takes 1 hourServes 2 adultsIngredients:

• 2 large orange kumara
• 1 x tin of organic baked beans (I love the Chantal Organic Baked Beans the best)

Topping suggestions:

• Avocado
• Lettuce
• Tomatoes
• Cucumber
• Cashew cheese or plain coconut yogurt
• Jalapenos
• Red onion
• Sprouts or microgreens
• Lettuce
• Sauerkraut
• Chilli flakes
• Coriander

Method:

1. Turn your oven to 180 Bake and line a baking tray with baking paper.
2. Place sweet potatoe in the oven (with the skin on) and bake for 60 minutes, or until they are completely cooked and soft in the middle.
3. While they bake prepare your toppings. I like to chop a bunch of raw veggies and herbs to fill my kumara with but you can use whatever you like.
4. Once the kumara is almost fully cooked transfer your tin of organic baked beans into a pan and heat. Add 1 tsp of paprika (If you like yours slightly hot) and some pepper. Cook on medium to low heat until bubbling.
5. When the kumara is cooked slice in half down the middle, fill with veggies, beans, and top with a dollop of cashew cheese and coriander. Perfection!

I want to thank IE Produce for sponsoring today’s recipe. You can find all the ingredients I used for this recipe at IE Produce if you want to give it a go this week.I hope you love this recipe as much as we do and of course if you end up making it please let me know.As soon as I get access back to my Instagram account (make sure you’re signed up to my newsletter to get updates) I will be posting a reel where I show you how to make this. Stay tuned.Renee Brown