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Stuffed Sweet Potatoes    Veg  HT  ACC  Peruvian  55mins

 

Serves 4    Hot  Vegetarian  VegetableAccompaniment  Gluten Wheat free  Peru  Sth American  South America

 

Ingredients

4 Sweet Potatoes

100g/4oz Cream Cheese

1 Egg Yolk

1 teasp Chilli Powder

3 Spring Onions, chopped

Salt and freshly ground Black Pepper

Butter

 

Instructions

 

1. Preheat the oven to 200C, 400F, Gas Mark 6. Prick the skins of the sweet potatoes all over with a fork, place on a baking tray (they will ooze a sticky syrup whilst cooking) and bake in the oven for about 45 minutes or until tender.

 

2. At the end of the cooking time, preheat the grill to hot. Cut the sweet potatoes in half lengthways and  scoop the flesh from the sweet potatoes into a mixing bowl, keeping the skins in tact .

 

3. Add the remaining ingredients apart from the butter, mix well then stuff the mixture back into the skins. Dot with butter, sprinkle with extra chili powder,  and quickly brown under the hot grill. Serve immediately.

 

More Vegetable Accompaniment  Recipes  |   What's in Season  |  Growing Vegetables

 

 

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Key techniques required to make this recipe

 

Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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