A healthier take on a classic dish, these loaded sweet potatoes are jam-packed with veggies.
A gorgeous recipe by Table For Two, it’s quick, easy and great for bringing something new to your weekly meal rotation.
Serve with a side salad and everyone will be coming back for seconds!
Overview:
Prep time: 20 minutes
Cook time: 15 minutes
Serves: 2 people
Ingredients:
2 large sweet potatoes
1 tsp coconut oil
1 medium courgette, shredded
225g mushrooms, finely chopped
1/2 onion, chopped
1/2 tsp ground cumin
1 tsp chilli powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper
Salt & pepper, to taste
Instructions:
Poke holes all over the sweet potatoes using a fork, then heat them in the microwave for around 3 to 4 minutes, until they’re soft to touch.
Slice them in half lengthways, then leave to cool.
Put a large pan over a medium-high heat and add a teaspoon of oil.
Once the oil is warm, add the courgette, mushrooms and onion. Cook for around 7 minutes, until the veggies are soft.
Add the spices and seasoning and mix well. Take the pan off the heat.
When the sweet potatoes are cool, scoop out the potato flesh leaving a border by the skin.
Add the potato flesh to the pan with your veggies and stir everything well.
Spoon the veg mix into the sweet potato skins and serve.
Storage tips
We recommend eating these sweet potato skins straight away.
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