This is definitely one of our favourite family dinners. It’s not as fast as some of the other meals I share, and there are some pretty finicky bits, like making sure the sweet potato skin stays in tact- but it’s well worth the trouble!
2 sweet potatoes
1/2 red onion, chopped
2 cloves garlic, chopped
1/2 red pepper, chopped
1/2 courgette, diced
3 mushrooms, chopped
1/4 c cashew nuts, raw, roughly chopped
1 chilli, finely diced
1T olive oil
1/4 cup milk ( whichever milk you prefer)
1/4 t salt
large handful of chopped parsley
1 T black and white sesame seeds
1.Brush or spray sweet potatoes with a little oil and bake for 30 mins at 180 degrees celcius, or until soft.
2.Carefully slice in half and scoop out the centre’s into a mixing bowl, leaving a thin layer of flesh inside to give the shells some strength.
3.In a pan saute onion, garlic, red pepper, courgette, cashews and mushrooms in the oil until just starting to soften.
4.Combine the sweet potato flesh with the onion mixture, stir in the milk and salt. Add the chilli if you choose and the chopped parsley.
5.Fill the sweet potato with the mixture and heap it up. Sprinkle sesame seeds on top if you wish
6.Bake all together for around 10 mins at 180 degrees celcius.
Serve with steamed veggies