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Back To Recipes

Stuffed Sweet Potatoes

  • Preparation Time:
    15 Mins
  • Cooking Time:
    45 Mins
  • Serves:
    2
  • Calories Per Serving:
    311 Kcal

Ingredients

  • 2 large sweet potatoes
  • 125g ready cooked rice mix pouch of choice
  • ½ tsp olive oil
  • 1 small onion diced
  • ½ small red chilli, diced, seeds removed
  • 1 garlic clove, crushed
  • ½ tsp freshly grated ginger
  • ¼ tsp dried cumin
  • 40g walnuts, chopped
  • 4 dried apricots, chopped
  • 1 tbsp tomato puree
  • ¼ tsp sea salt and pinch of pepper
  • 1 tbsp chopped coriander

Method

  1. Prick the potatoes all over and place in a preheated oven at 180°C/Gas Mark 4. Bake for 45minutes, until soft.
  2. Meanwhile, heat the oil in a frying pan and add the onion, chilli and garlic. Cook over a medium heat for 4-5 minutes until softened.
  3. Add the cumin, walnut, rice, apricots, salt, pepper and tomato puree and stir to heat.
  4. When the potatoes are cooked, slice in half and scoop out the flesh.
  5. Mix the flesh into the rice mix and spoon back into the potato skins.
  6. Serve immediately with the chopped coriander or place in the fridge to be heated in the oven later.
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