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Baked Sweet Potato Recipe

Baked Sweet Potato Recipe

Baked Sweet Potato Recipe
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
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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 onions are 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 tomatoes, 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!

* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.

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