Stuffed sweet potato with chorizo and ricotta
Orange sweet potato (kumara)
4 small, (1kg), thin potatoes
Low-fat ricotta cheese
Grated parmesan cheese
¼ cup(s), (20g)
1 medium, thinly sliced
4 cup(s), (120g), baby rocket
1 x 3 second spray(s)
- 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.
- 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.
- 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