Stuffed Spanish Sweet Potato

10/03/2023

Recipe from the Around the World in 20 Plates Resource.

Category, , , , ,
Yields6 Servings

Classification

NSW: EVERYDAY

Ingredients

 6 small sweet potatoes, washed
 2 tbsp olive oil
Filling
 1 large red capsicum, chopped finely
 2 cloves garlic, minced
 ½ tsp. smoked paprika
 1 large red onion, chopped finely
 2 large ripe tomatoes, chopped
Topping
 1 cup plain Greek yoghurt, reduced-fat
 ¼ cup parsley, chopped

Method

1

Preheat the oven to 180°C.

2

Cut a lengthwise wedge out of each sweet potato to create a pocket.

3

Drizzle the potatoes with olive oil and place in the oven for 30 minutes.

4

In a large bowl, place the filling ingredients and mix.

5

Stuff the sweet potatoes with the filling and place back in the oven for
15 minutes.

6

Top with a dollop of Greek yoghurt and a sprinkle of parsley.

7

Serve warm.

Ingredients

 6 small sweet potatoes, washed
 2 tbsp olive oil
Filling
 1 large red capsicum, chopped finely
 2 cloves garlic, minced
 ½ tsp. smoked paprika
 1 large red onion, chopped finely
 2 large ripe tomatoes, chopped
Topping
 1 cup plain Greek yoghurt, reduced-fat
 ¼ cup parsley, chopped

Directions

1

Preheat the oven to 180°C.

2

Cut a lengthwise wedge out of each sweet potato to create a pocket.

3

Drizzle the potatoes with olive oil and place in the oven for 30 minutes.

4

In a large bowl, place the filling ingredients and mix.

5

Stuff the sweet potatoes with the filling and place back in the oven for
15 minutes.

6

Top with a dollop of Greek yoghurt and a sprinkle of parsley.

7

Serve warm.

Stuffed Spanish Sweet Potato
IngredientsDirections