Sweet potatoes are such a great alternative to white potatoes. I try to avoid white potatoes as much as possible, and the nutritional benefits that sweet ones offer means that they're a pretty good option. They're a fab source of potassium, magnesium, iron and a multitude of vitamins. So, why not make the switch? This stuffed potato has a whole variety of flavours which make it much more interesting!
Ingredients (makes 1 serving):
1 sweet potato
1 turkey breast
4 baby plum tomatoes
Ground black pepper
Extra Virgin Olive Oil
1.) Preheat the oven to 180 degrees (fan 160). Wash the potato in warm water and prick a couple of times with a fork. Pop in the microwave for 3 and a 1/2 minutes. Place in the oven to cook for 45 minutes. Tip: I used a white flesh sweet potato because they aren't quite as sweet.
2.) After 25 minutes of cooking, season the turkey breast with olive oil, black pepper and basil. Place under the grill and cook for 15 minutes.
3.) Slice the chorizo and cut the tomatoes in half. Place in the oven for 15 minutes.
3.) When there are only ten minutes to go, boil the kettle and put the spinach on. Cook for six minutes and drain.
4.) Chop up the turkey breast and chorizo.
(these really aren't the prettiest photos in the world, sorry!)
5.) Take the potato out of the oven, and slice it in half. Scoop out the innards and mix with the chorizo, turkey breast, spinach and tomatoes. Place (or 'stuff') back in the potato and enjoy!
Love and Light