Stuffed sweet potato | Recipe

Serves 1 | Prep Time 15 Minutes | Cooking Time 50 Minutes + 10 Minutes Cooling Time

Ingredients

– 1 small sweet potato, halved lengthways
– olive oil– 30g quinoa
– 300ml vegetable stock
– 1/4 small onion, chopped
– 1/2 garlic clove, crushed
– 1 small handful kale, finely shredded
– 1/2 medium courgette, grated
– 75g tinned cannellini beans, drained and rinsed- 30g feta cheese
– 30g dried cranberries
– 10g pecans, roughly chopped
– salt and pepper
– 1 large egg, lightly whisked
– fresh parsley to garnish

Method

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

Lightly brush the potato halves with oil, ensuring they are coated all over. Place the sweet potato halves on the lined tray, cut aside up, and bake in the oven for 30-35 minutes or until tender. Set aside to cool slightly.

Meanwhile, bring the quinoa and stock to the boil in a small saucepan over a high heat, stirring occasionally. Reduce heat to low and simmer, covered for 10-12 minutes or until the quinoa was tender. Drain off any excess liquid.

Add a small amount of oil to a non-stick frying pan and heat over medium heat. Add the onion and cook for 3-4 minutes or until it starts to soften, stirring occasionally. Add the garlic and cook for 1 minute or until fragrant. Add the kale and courgette and cook for 3-5 minutes or until soft, stirring occasionally. Remove from the heat.

Stir the quinoa, cannellini beans, feta, cranberries and pecans through the kale mixture and season with salt and pepper. Set aside.

Leaving the sweat potato shells intact, scoop out the flesh and place in a mixing bowl, then roughly mash with a fork. Add the egg and mix until well combined. Add the sweat potato mash to the kale and bean mixture and mix until well combined.

Spoon the sweet potato and kale mixture into the sweet potato shells and return to thelined tray. Lightly brush the top with oil and bake in the oven for 15 minutes or until heated through and lightly golden in colour.

To serve, place the stuffed sweet potato halves on a serving plate and sprinkle over the parsley leaves.