Stuffed sweet potatoes
- 2 x 450g sweet potatoes (white or gold)*
- 1 cup pasta sauce
- 1/2 cup (125ml) no-fat milk
- 1/2 cup fresh basil leaves, finely sliced
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1 small onion, finely chopped
- 1 large or 2 small tomatoes, chopped
- 1/2 cup (90g) 50% reduced-fat tasty cheese, grated
- fresh basil for garnish
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.
- *I’ve used white fleshed sweet potatoes for this recipe which have a denser texture. If you choose to use orange fleshed sweet potato, reduce the milk to a quarter of a cup as it doesn’t need as much.
- White fleshed sweet potato is more dense than golden which makes it harder to mash. If I’m using white fleshed sweet potatoes I usually whack it into a food processor with a tablespoon or two of water to save time and hassle.
- 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.
- I used a plain traditional pasta sauce for this recipe but you can use anything you’ve got in the pantry.
- If you haven’t got any fresh basil, replace it with 1 heaped teaspoon of dried basil.
- This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.
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