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Creamy Cheesy Stuffed Sweet Potatoes

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Serves 4

A stuffed baked potato is wonderful but a stuffed baked SWEET potato is even better for you. High in fibre, low GI and packed with vitamins and minerals, this winter warmer is creamy, cheesy, low fat and made in 30 minutes.
Per serve: 1373kj (327cals); 4.4g total fat (2.3g saturated fat); 8.4g fibre


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You’ll need

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

Let’s go

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.

 

Why it’s good for you
A stuffed baked potato is wonderful but a stuffed baked sweet potato is better. Here’s why, they’re low GI to fill you up for longer, packed with fibre to keep you clean if you know what I mean, iron to keep you strong, Vitamin B6 to help remove toxins, Vitamin C for a healthy immune system, Vitamin D for energy and mood, Magnesium for relaxed muscles and Potassium good for nerves.
Per serve: 1373kj (327cals); 4.4g total fat (2.3g saturated fat); 8.4g fibre

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