Roasted stuffed sweet potatoes

Recipe provided by Sanitarium

Serves 4

Ingredients

4 medium sweet potatoes

1 x 400g tin diced tomato

1 x 400g tin cannellini beans, drained

1 red onion, diced

1 head broccoli, chopped

2 tbsp grated Parmesan, optional

1 1/2 tbsp olive oil

salt & pepper

Method

1. Preheat the oven to 200°C. Line an oven tray with baking paper.

2. Place sweet potatoes on prepared tray and prick all over with a fork. Drizzle with 1 tsp olive oil and use your hands to evenly coat the potatoes. Sprinkle with a pinch of salt.

3. Bake sweet potatoes approximately 1 hour, or until golden on the outside and very soft on the inside. Prepare tomato topping while potatoes roast.

4. Place a large saucepan over medium heat, add onion and remaining olive oil. Cook onions 3 – 4 minutes until starting to soften. Add tomatoes, beans and broccoli to pan. Reduce heat and gently simmer 10-15 minutes until thickened. Season with salt and pepper.

5. To serve, place sweet potatoes onto plates and split lengthwise. Spoon over tomato stew, and sprinkle with Parmesan if using.

   Notes:

   • Replace broccoli with cauliflower, kale, or zucchini. Use any tinned beans you have in the pantry in place of cannellini.

   • Add a teaspoon dried Italian herbs, paprika, or cumin, to the tomato stew.