Stuffed sweet potatoes
A tasty recipe for Meatless Monday!
2 large sweet potatoes or 4 small
1 shallot, finely chopped
200g spinach
130g full-fat Greek yoghurt
200g chickpeas, cooked
100g grated mozzarella
1 tsp paprika
1 tsp oregano
1 tsp salt
½ tsp cayenne pepper
Fresh parsley, to serve
Using a fork, make holes in the sweet potatoes and bake for 60 minutes at 180°C. Let cool.
Cut the sweet potatoes in halves and scrape out most of the inside in a large bowl. Put the potato skins back in the oven for 5 minutes.
Meanwhile, fry the shallot in a little bit of olive oil. Add spinach and cook until wilted. Add to the bowl with the sweet potato flesh and add the Greek yoghurt, chickpeas, paprika, oregano, salt and cayenne pepper. Combine well.
Stuff the sweet potatoes with the mixture and top with grated mozzarella. Bake for 15 minutes, until cheese is golden and bubbly, Top with fresh chopped parsley.
