Ingredients
2 kumara (sweet potatoes)
450g each
1 cup pasta sauce
¼ cup no-fat milk
(125ml)
½ cup fresh basil leaves
finely sliced
1 tsp dried oregano
½ tsp garlic powder
1 small onion
finely chopped
1-2 tomatoes
1 large or 2 small, chopped
½ cup 50% reduced-fat tasty cheese
grated (90g)
fresh basil
for garnish
Allergy Advice
Contains Dairy
Equipment
- 1 baking tray
- 1 baking paper
- 1 sharp knife
- 1 microwave oven
- 1 oven
Instructions
- Heat oven to 220°C (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 9-12 minutes until flesh is soft.
- When potato is cool enough to touch, cut in half and scoop out flesh.
- Mash sweet potato and mix with pasta sauce, milk, basil, oregano, garlic powder, onion, chopped tomatoes and three-quarters of the grated cheese.
- Season with salt and pepper and divide mixture among sweet potato skins.
- Sprinkle with remaining cheese, place on oven tray and bake for 10-15 minutes.
- Sprinkle with a little fresh basil. Serve with a large salad.
Notes
Tip
I used a plain traditional pasta sauce for this recipe but you can use anything you’ve got in the pantry.
Tip
If you haven’t got any fresh basil, replace it with 1 heaped teaspoon of dried basil.
Variation
If you’ve got bodies in the house that aren’t that keen on sweet potato (I have one myself), I just do a potato and follow the same recipe method.
