10/03/2023 
Recipe from the Around the World in 20 Plates Resource.
CategoryEveryday, Harmony Day, Hot Meals, Hot Meals, Vegetable, Vegetarian
Yields6 ServingsQuarter (1.5 Servings)Half (3 Servings)Default (6 Servings)Double (12 Servings)Triple (18 Servings)
Classification
NSW: EVERYDAY
Ingredients
6 small sweet potatoes, washed
2 tbsp olive oil
Filling
1 large red capsicum, chopped finely
2 cloves garlic, minced
½ tsp. smoked paprika
1 large red onion, chopped finely
2 large ripe tomatoes, chopped
Topping
1 cup plain Greek yoghurt, reduced-fat
¼ cup parsley, chopped
Method
1
Preheat the oven to 180°C.
2
Cut a lengthwise wedge out of each sweet potato to create a pocket.
3
Drizzle the potatoes with olive oil and place in the oven for 30 minutes.
4
In a large bowl, place the filling ingredients and mix.
5
Stuff the sweet potatoes with the filling and place back in the oven for
15 minutes.
6
Top with a dollop of Greek yoghurt and a sprinkle of parsley.
7
Serve warm.
Ingredients
6 small sweet potatoes, washed
2 tbsp olive oil
Filling
1 large red capsicum, chopped finely
2 cloves garlic, minced
½ tsp. smoked paprika
1 large red onion, chopped finely
2 large ripe tomatoes, chopped
Topping
1 cup plain Greek yoghurt, reduced-fat
¼ cup parsley, chopped
Directions
1
Preheat the oven to 180°C.
2
Cut a lengthwise wedge out of each sweet potato to create a pocket.
3
Drizzle the potatoes with olive oil and place in the oven for 30 minutes.
4
In a large bowl, place the filling ingredients and mix.
5
Stuff the sweet potatoes with the filling and place back in the oven for
15 minutes.
6
Top with a dollop of Greek yoghurt and a sprinkle of parsley.
7
Serve warm.
