stuffed baked sweet pota­toes - - COOK IT NOW! - serves 4| prep & cook­ing 1 hour 20 mins

4 small sweet pota­toes (or­ange, white and/or pur­ple), washed 100g bar­be­cued chicken, skin re­moved, shred­ded 80g thinly sliced pancetta, torn 1 small bunch broc­col­ini, trimmed, chopped 2 green shal­lots, thinly sliced 100g grated ched­dar 45g ( cup) tamari al­monds, chopped 120g mixed salad leaves, to serve (op­tional) 1 Pre­heat the oven to 220°C/200°C fan forced. Line a bak­ing tray with non-stick bak­ing pa­per. Cut sweet pota­toes in half length­ways. Place, cut side up, on the pre­pared tray. Spray lightly with oil and sea­son. Bake for 35-40 min­utes or un­til soft­ened and lightly golden. 2 Mean­while, com­bine the chicken, pancetta, broc­col­ini and shal­lot in a large bowl. Set aside. 3 Re­duce the oven tem­per­a­ture to 200°C/180°C fan forced. Scoop the soft flesh from the sweet pota­toes, leav­ing a 5mm-thick shell. Add the sweet po­tato flesh to the chicken mix­ture, along with half the ched­dar. Stir to com­bine. Spoon the chicken fill­ing into the sweet po­tato shells, pil­ing it high. Scat­ter over the al­monds and re­main­ing ched­dar. Spray lightly with oil and bake for 30-35 min­utes or un­til golden and the cheese is melted. Serve with mixed salad leaves, if you like. PER SERVE • 26g pro­tein • 20g fat (8g sat­u­rated fat) • 35g carb • 7g di­etary fi­bre • 442 Cals (1846kj)

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