Stuffed sweet potatoes

This is something I created with the leftovers of the roast chicken, but you could easily make these stuffed sweet potatoes a vegetarian meal – just maybe add another type of bean to go along with the chickpeas – the mustard and bouillon powders give it a great flavour.

Stuffed sweet potatoes


  • Two sweet potatoes, pricked with a fork a few times
  • Two teaspoons olive oil
  • One leek, cut in half lenghtways, then sliced
  • Half teaspoon mustard powder
  • Half teaspoon vegetable bouillon powder
  • 200g can of chopped tomatoes
  • Leftover chicken (approximately one and a half shredded chicken breasts, or the equivalent in dark meat)
  • 400g can of chickpeas (drained)
  • Handful of kale (again, I used what was leftover from the roast)
  • Salt and pepper to taste

Buy these ingredients from your favourite supermarket

Step one: Put the sweet potatoes into a pre-heated oven at around 190 degrees and cook until soft (around an hour)

Step two: Thirty minutes after the sweet potatoes have gone in, start making the stuffing – Fry the leek in the olive oil until it starts to go soft, then add the mustard powder and bouillon powder.

Step three: Add the chopped tomatoes and cook for around five minutes. Turn the heat right down and add the chicken and chickpeas. Cook for a few more minutes, then add the kale and a bit of water. Stir until the kale is soft. Add salt and pepper to taste.

Step four: Take the sweet potatoes out of the oven, slice open and then fill with the stuffing. Delicious!

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