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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



4 Sweet Potatoes

100g/4oz Cream Cheese

1 Egg Yolk

1 teasp Chilli Powder

3 Spring Onions, chopped

Salt and freshly ground Black Pepper





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.


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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


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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