Cheesy stuffed sweet potatoes

Cheesy stuffed sweet potatoes

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  • 1 kg Kara orange and white sweet potatoes (use a combination)
  • 3 T olive oil
  • sea salt and freshly ground black pepper, to taste
  • 100 g onion
  • 2 red peppers
  • 200 g chorizo, sliced
  • 1 t dried oregano
  • 1 x 250 g tub cream cheese
  • 100 g white Cheddar, plus extra for topping
  • Woolworths roasted red pepper pesto, for serving
  • microherbs, to garnish

Cooking Instructions

Preheat the oven to 200°C. Halve the sweet potatoes lengthways, place on a baking tray, drizzle with 3 T olive oil and season. Bake for approximately 25 minutes, or until cooked through. Using a paring knife and a spoon, scoop out the flesh of the sweet potato, leaving behind a sturdy shell ready to be stuffed.

To make the filling, heat a pan and add a little olive oil. Fry the onion, red peppers, chorizo and oregano until caramelized.

Mix the cream cheese and half the grated Cheddar and empty the contents of the pan into the bowl. Using a spatula, combine thoroughly, adding the sweet potato flesh.

Spoon the cheesy mixture back into the sweet potato skins and top liberally with Cheddar. Return to the oven and grill until the cheese is bubbling and golden.

To serve, top with lashings of red pepper pesto and microherbs.

Browse more recipes starring sweet potatoes here.

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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  • default
    October 9, 2019

    Very easy and only yummy for healthy eaters. Hubby didn’t like it, but ate all of it. I added garlic, chilly-chorizo and cherry tomatoes the second time and it was better.

  • default
    Elsabe Pitout
    July 13, 2019

    Oooo… this is a true tummy fill-up!! Definitely for a quick week-day dinner.