- 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
Roasted stuffed sweet potatoes
Serves: 4
Prep: 5
Cook: 1 hr
Ingredients
Method
Step 1
Preheat the oven to 200°C. Line an oven tray with baking paper.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.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.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.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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