In the mood for Cheesy Stuffed Sweet Potatoes

New recipe: low kilojoule, low fat, high fibre winter warming recipe

This is one of my favourite trusty go to recipes for mid-week mayhem. It’s quick, easy, filling and as tasty as all get out. Just what you need at the end of a long and tiring day, right?

Any stuffed baked potato is great, but stuffed baked sweet potatoes are out of this world. The flesh is soft and creamy on its own but when you mix it with a little creamed corn, spring onions and low fat cheese? W.O.W! Just a little tip: use the orange fleshed sweet potatoes for this recipe because the flesh is softer and lends itself so much better for mashing than the white fleshed one. If you’re confused, just look for the orangey red skinned sweet potato and not the purple skinned one.

 

Stuffed Sweet PotatoesB1

 

Healthy news flash – Sweet Potatoes are:

  • Low GI – fill you up for longer
  • Packed with fibre – keep you clean if you know what I mean
  • Iron – keep you strong
  • Vitamin B6 – help remove toxins
  • Vitamin C – keep your immune system healthy
  • Vitamin D – for energy and mood
  • Magnesium – for relaxed muscles
  • Potassium – good for nerves.

 

Well I don’t know about you but I feel better just reading that. Could it get any better? Yep, these lovely beauties are on the plate in under 30 minutes. Oh my, let’s get some sweet potatoes.

 

Do you love a stuffed potato? Have you ever stuffed a sweet potato? What’s your favourite quick mid-week meal?

 

 

Creamy Stuffed Sweet Potatoes

Serves 4
Per serve: 1373kj (327cals); 4.4g total fat (2.3g saturated fat); 8.4g fibre

  • 2 x 420g (about 840g in total) golden sweet potatoes (orangey red skins), scrubbed and dried
  • 340g (1½ cups) creamed corn
  • 40-50g (about 4) spring onions, chopped
  • 90g extra light tasty cheese
  • Salt and pepper
  • Parsley or coriander to serve

Heat oven to 200°c fan forced and line a baking tray with baking paper.

Pierce sweet potatoes with a sharp knife a couple of times and cook in the microwave oven on high for 9 minutes until flesh is soft.

When potato is cool enough to touch, cut in half and scoop out flesh. Mix flesh with creamed corn, spring onions and grated cheese. Season with salt and pepper and divide mixture among sweet potato skins. Place on oven tray and bake for 10-15 minutes. Serve with a large salad.

 

Healthy eating!

jay

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