Tasty, crispy stuffed baked sweet potatoes

If you’re after a quick and healthy lunch or dinner option, this twist on an old classic is a winner. 

Packed with flavour, these tasty stuffed baked sweet potatoes are sure to please the whole family. Easy to make, the recipe can be prepared ahead for a fast meal or snack that’s filled with pancetta, broccolini and shallots, and sprinkled with cheddar cheese, all inside a crispy shell.

Ingredients

• 4 small sweet potatoes, washed
• 100g barbecued chicken, skin removed, shredded
• 80g thinly sliced pancetta, torn
• 1 small bunch broccolini, trimmed, chopped
• 2 green shallots, thinly sliced
• 100g grated cheddar
• 1/4 cup tamari almonds, chopped

Method

1. Preheat oven to 220°C. 
2. Scoop soft flesh from sweet potatoes, leaving a 5mm-thick shell. 
3. Add sweet potato flesh to chicken mixture, along with half the cheddar, stir to combine.
4. Spoon chicken filling into sweet potato shells, pilling it high.
5. Scatter over almonds and remaining cheddar.
6. Spray lightly with oil and bake for 30-35 minutes. 

Add some parsley and enjoy!