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Stuffed Sweet Potatoes

Yields1 ServingCook Time1 hr

Great meal idea when you have leftovers and don't know what to do with them or can be a great side to some protein!

 2 medium organic sweet potatoes
Guacamole Ingredients
 3 large ripe avocados
 1/4 red onion, finely diced
 1-2 garlic cloves, finely diced
 2-3 tbsp Changing Habits Inca Inchi Oil
 1 red chilli, finely diced
 Changing Habits Seaweed Salt to taste
 Cracked Changing Habits Pepper to taste
 Juice of 1 lemon
Filling Options
 Leftover meats (slow cooked, roasted, mince etc)
 For this recipe we used leftover fried rice using beef mince and loads of diced veggies
 Sautéed veggies (diced) in Changing Habits Turmericand Coconut Oil
 Sauteed mushrooms and herbs
 Grated or finely diced zucchini, bacon, fresh herbs and cheese
 Chopped spinach or kale, bacon, tomatoes, mushrooms
You can get creative as you like with your fillings.

Preheat the oven to 180C and line a baking tray with baking paper.


Use a fork and prick wholes all over the sweet potatoes.


Cook until the sweet potato is soft, 30-40 minutes should do it.


When ready, make an incision down the middle of the sweet potato and pry open slightly, and allow to cool slightly as is.


Now get your chosen filling ready. Add the filling to the middle of the sweet potatoes and pop back into the oven to warm and crisp up the filling.


Meanwhile, add the avocados to a medium sized bowl and mash with a potato masher.


Add all other Guacamole ingredients to the bowl and mix together with a spoon. Taste the mixture and adjust if needed.


Once the stuffed sweet potatoes are ready, remove from the oven and place onto 2 plates.


Spoon the guacamole over the stuffed sweet potatoes and top with fresh herbs.