Roasted stuffed sweet potatoes

Serves: 4
Prep: 5
Cook: 1 hr
Dress up simple roasted sweet potatoes with a rich tomato bean stew.

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Ingredients

  • 4 medium sweet potatoes
  • 1 x 400g tin diced tomato
  • 1 x 400g tin cannellini beans, drained
  • 1 red onion, diced
  • 1 head broccoli, chopped
  • 2 tbsp grated Parmesan, optional
  • 1 1/2 tbsp olive oil
  • salt & pepper

Method

  1. Step 1

    Preheat the oven to 200°C. Line an oven tray with baking paper.

  2. Step 2

    Place sweet potatoes on prepared tray and prick all over with a fork. Drizzle with 1 tsp olive oil and use your hands to evenly coat the potatoes. Sprinkle with a pinch of salt.

  3. Step 3

    Bake sweet potatoes approximately 1 hour, or until golden on the outside and very soft on the inside. Prepare tomato topping while potatoes roast.

  4. Step 4

    Place a large saucepan over medium heat, add onion and remaining olive oil. Cook onions 3 – 4 minutes until starting to soften. Add tomatoes, beans and broccoli to pan. Reduce heat and gently simmer 10-15 minutes until thickened. Season with salt and pepper.

  5. Step 5

    To serve, place sweet potatoes onto plates and split lengthwise. Spoon over tomato stew, and sprinkle with Parmesan if using.

Tips

  • Replace broccoli with cauliflower, kale, or zucchini. Use any tinned beans you have in the pantry in place of cannellini.
  • Add a teaspoon dried Italian herbs, paprika, or cumin, to the tomato stew.

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