Filled with Moroccan-style grains, this stuffed sweet potato recipe makes for an easy and delicious meat-free meal.
Serves44
Cook time15 mins15 minutes
Prep time5 mins5 minutes, + 5 mins cooling time
+ 5 mins cooling time
Ingredients
4 (about 300g each) gold sweet potatoes
300g pkt Coles Moroccan Grain Mix
60g pkt Coles Australian Baby Spinach
2 tbs Greek-style yoghurt
¼ cup coriander sprigs
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Prick the sweet potatoes all over with a fork. Place on a microwave-safe plate. Cook in microwave on high, turning occasionally, for 10 mins or until tender. Set aside for 5 mins to cool.
Step 2
Heat the grain mix following packet directions. Place in a large bowl with the spinach and toss to combine.
Step 3
Use a sharp knife to cut a slit lengthways in the top of each sweet potato (don’t cut all the way through). Squeeze the base to open and gently mash the flesh with a fork. Spoon grain mixture over each sweet potato.
Step 4
Combine the yoghurt with 1 tbs of warm water in a small bowl. Drizzle over the sweet potatoes and sprinkle with coriander. Season.
