Stuffed Sweet Potato

Quick and nutritious. That's how I would describe this Stuffed Sweet Potato recipe. Baked sweet potatoes filled with a savory mix of healthy ingredients. Just another way to use sweet potatoes. Perfect for a weeknight dinner or a nutritious meal!

Before you start, decide how you'd like to get your sweet potatoes baked. By using the microwave or by using the oven. The oven method typically results in better flavor, while the microwave method significantly reduces cooking time. If you prefer to use the oven, begin with the oven method instructions below as your first step. If you're short on time or prefer using the microwave, skip ahead to the microwave method instructions and start your recipe from there. When I made this recipe I used the microwave method. It just get's you a very tasty meal in limited time!

How to make baked sweet potato?

Option 1: Oven Method
Preheat your oven to 375°F (190°C). Wash the sweet potatoes thoroughly and prick each several times with a fork. Lightly oil each potato and wrap them individually in aluminum foil, ensuring they are well sealed but not wrapped too tightly.

Place the wrapped sweet potatoes on a baking sheet and bake in the preheated oven. Depending on their size, they may take between 30 and 60 minutes to become tender. Check after 30 minutes by squeezing gently and testing with a knife or fork; they should be soft and the knife should slide in easily. If not, return them to the oven and check every 10 minutes.

Option 2: Microwave Method
For a quicker method, bake the sweet potatoes in the microwave. Place them in a microwave-safe bowl, cover with plastic wrap, and cook on high for about 6 to 10 minutes, depending on their size. Check for doneness and adjust the time as needed.

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Preparing the Tomato Salsa:

Step 1
Heat a pan over medium heat and sauté the onion and garlic until they become translucent and fragrant. Then add the tomato puree.

Step 2
Add the diced red pepper and paprika powder to the pan, cooking for about 5 minutes until the pepper softens.

Step 3
Add the canned tomatoes into the pan. Cut an orange in half and squeeze its juice directly into the pan. Stir the mixture. Place the pot over low to medium heat, allowing the mixture to reach a gentle simmer. Let it simmer for about 10 minutes.

Step 4
Near the end of the cooking time, add the nigella seeds and honey. This is done later in the process to preserve the unique flavor of the nigella seeds. Season with salt and pepper according to your taste.

Assembling the Stuffed Sweet Potatoes:

‍Step 5
Once the sweet potatoes are cooked (either method), carefully cut them in half, not slicing all the way through, to create a pocket for the filling.

‍Step 6
‍Spoon the tomato and pepper mixture into each sweet potato, dividing it evenly among them. Serve the stuffed sweet potatoes with slices of avocado and spring onion, and lemon.

‍Step 7 
Mix the yoghurt with Pineapple Punch (if using) or keep it plain, according to your preference. Serve this sauce alongside the stuffed sweet potatoes.

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Enjoy!