Definitions
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| INGREDIENTS | SERVES 6 | SERVES 12 | SERVES 24 |
|---|---|---|---|
| Sweet potato | 6 small | 12 small | 24 small |
| Olive oil | 2 tbsp | 4 tbsp | 8 tbsp |
Filling |
| Red capsicum, finely chopped | 1 large | 2 large | 4 large |
| Garlic cloves | 2 | 4 | 8 |
| Smoked paprika | 1/2 tsp | 1 tsp | 2 tsp |
| Red onion, finely chopped | 1 large | 2 large | 4 large |
| Tomatoes, chopped | 2 large | 4 large | 8 large |
Topping |
| Greek yoghurt, reduced-fat | 1 cup | 2 cups | 4 cups |
| Parsley, chopped | 1/4 cup | 1/2 cup | 1 cup |
Method
- Preheat the oven to 180°C.
- Cut a lengthwise wedge out of each sweet potato to create a pocket.
- Drizzle the potatoes with olive oil and place in the oven for 30 minutes.
- In a large bowl, place the filling ingredients and mix.
- Stuff the sweet potatoes with the filling and place back in the oven for 15 min.
- Top with a dollop of greek yoghurt and a sprinkle of parsley.
- Serve warm.
