Spring Stuffed Sweet Potatoes 

Spring Stuffed Sweet Potatoes 

These loaded sweet potatoes are as impressive to eat as they are easy to prepare.

Colourful, satisfying and so, so tasty!

 

To serve 4 generously you will need:

4 medium sized or 2 large sweet potatoes

1 cucumber, finely diced

2 red onions, finely diced

The juice of 1 lime

1 small bunch of chives, finely chopped

2 handfuls of toasted seeds or chopped nuts of your choice

1 block of violife Greek style block, broken up into crumbles

Sea salt

Freshly ground black pepper

Method:

1. Preheat the oven to 180c/ 350f/ gas mark 4.

2. Place the sweet potatoes on a roasting tray and put them in the oven to bake for 40 minutes to 1 hour, depending on their size, until soft in the middle.

3. Meanwhile, combine the cucumber, red onion, lime juice, chopped chives, half the seeds or nuts along with a pinch of salt and pepper in a bowl then set it aside.

4. Once the sweet potatoes are baked, cut them in half (half per person if they are large) then load each one with a few spoonfuls of the cucumber and red onion salsa, and a sprinkle of the violiofe cheeze, followed by a sprinkling of the remaining seeds or nuts .

Perfect with a dressed green salad.

Enjoy!

XX