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Photo of Stuffed sweet potato with chorizo and ricotta by WW

Stuffed sweet potato with chorizo and ricotta

7
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
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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