Stuffed sweet potato with chorizo and ricotta
5
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Trade regular stuffed potatoes for sweet potato for a flavour and nutrient boost! We’ve filled our spuds with creamy ricotta and chorizo sausage.
Ingredients
Orange sweet potato (kumara)
4 small, (1kg), thin potatoes
Chorizo sausage
80 g
Low-fat ricotta cheese
200 g
Grated parmesan cheese
¼ cup(s), (20g)
Red onion
1 medium, thinly sliced
Rocket
4 cup(s), (120g), baby rocket
Olive oil
2 tsp
Balsamic vinegar
1 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Prick sweet potatoes all over with a fork. Place on a large plate and microwave on High (100%) for 15 minutes or until cooked through. Remove skin from chorizo and crumble into a small frying pan. Cook, stirring, over medium heat, for 5 minutes or until golden brown and crispy.
2
Cut slit along centre of each sweet potato three-quarters of the way through. Line a baking tray with baking paper. Place sweet potatoes onto tray. Combine cheeses in a small bowl and season. Spoon cheese mixture into each sweet potato and sprinkle with chorizo.
3
Bake for 10 minutes or until cooked through. Combine onion, rocket, oil and balsamic vinegar in a large bowl. Serve sweet potato with rocket salad
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