About Recipe

This vegan-friendly stuffed sweet potato is perfect for days when you want something warm and filling but just can’t be bothered spending much time on it.

I got the inspiration for this recipe from one of my many visits to Spudbar in Australia, where everything revolves around potatoes and the endless options to stuff them with.

Now, I don’t use the microwave for much and it is obviously better to cook your food in the oven, but if you are short on time and want to eat in 20 minutes my advice would be to wash and pierce the potatoes with a fork before placing them on a piece of paper towel in the microwave for a few minutes (5-10 minutes depending on size and how many you are cooking) until they are soft. To get a nice crusty skin, place them in the oven at 200° for 10 minutes.

  • Serves2
  • Prep10m
  • Cook45m
  • Difficulty2/10

ingredients

  • 2 large sweet potatoes
  • 1 handful of thinly sliced white or red cabbage
  • 3 thinly chopped scallions (salad onions)
  • 100g sweet corn
  • 1 handful of chopped fresh coriander (or fresh flat leaf parsley if you’re not a fan of coriander)
  • chili flakes to serve
  • fresh chili – if you want some extra heat
  •  

    Avocado Crème

  • 1 avocado
  • 1 finely chopped garlic clove
  • the juice of ½ lemon
  • 1 tsp sweet chili sauce
  • 2 tbsp cold water
  • salt to taste

Directions

First things first. Preheat your oven to 200°C and give your potatoes a good wash. You want to make sure there is no dirt left.

Once your potatoes are washed, dry them off with a paper towel and place them on a baking sheet. Lightly poke your potatoes with a fork before putting them in the oven, this will allow steam to exit and in turn give your potatoes a better texture when cooked.

They’ll need about 45 minutes in the oven, give or take, depending on the size of your potatoes.

While your potatoes are cooking away in the oven, make your avocado crème in a blender or food processor. Blend avocado, lemon juice, finely chopped garlic, sweet chili sauce and water until smooth and fluffy. For a thinner sauce, add more water. Season to taste with salt.

Serve your cooked sweet potatoes with thinly sliced cabbage, corn, scallions, a handful of your fresh herbs, a dollop of avocado crème and a sprinkle of chili flakes. For those of you who like a bit of extra heat, I suggest adding a bit of fresh chili.

Liscus tip: If you’re not vegan and want to make this recipe a little more indulgent, try adding a bit of butter and grated cheese to your sweet potatoes before the rest of the toppings, and finish off with a spoonful of sour cream.