Baked Sweet Potato Recipe

You will want to get your fork into this Baked Sweet Potato! Stuffing and baking, is seriously one of the best ways to eat a potato! Try it yourself and YOU be the judge :) 

Baked Sweet Potato Recipe

Prep time: 10 mins

Cook time: 60 mins

Total time: 70 mins
Serves: 3
Dietary preferences:  Vegetarian, Gluten-free, Nut-free

Ingredients:

• 3 medium sweet potatoes
• 2 tsp olive oil
• ½ small brown onion, diced
• 1 garlic clove, crushed
• ½ medium yellow capsicum, diced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp chilli powder
• ½ tsp ground turmeric
• 1 medium tomato, diced
• 250g tinned lentils, drained and rinsed
• 100ml salt-reduced vegetable stock
• ½ lemon, juiced and zested
• Salt and pepper, to taste
• 80g low-fat sour cream

Method:

1. Wash and dry the sweet potatoes.

2. Preheat the oven to 200C and line a baking tray with baking paper.

3. Spray the sweet potato with oil spray and place on the prepared baking tray. Bake for 35-40 minutes, until the potatoes are soft and cooked through. Set aside to cool slightly.

4. Meanwhile, heat the oil in a medium saucepan over medium heat. Add the onion, garlic and capsicum and cook for 3-4 minutes or until the onion is translucent and the capsicum has softened, stirring often.

5. Add the cumin, coriander, chilli powder and turmeric and cook for a further 1-2 minutes until fragrant, stirring constantly. Add the diced tomato, lentils, stock, lemon juice and zest and bring to the boil. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally. Season with salt and pepper, if desired.

6. Slice the sweet potatoes in half and fill with the lentil mixture. Top with a dollop of sour cream and serve with a fresh green salad on the side.

Enjoy!