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Stuffed sweet potatoes with tahini, sun dried tomatoes and paprika (v, gf)

A satisfying but healthy mid-week meal.
Serves one; increase portions as needed.

Author: Bite-sized thoughts.

Original post (with pictures) here.

1 medium-large sweet potato (a meal sized one)
1 tbsp tahini
~4 pieces of sun dried tomato (the sort you buy in a jar), roughly chopped
1 tsp paprika
1 tsp onion powder
Pinch salt
Dash peppper
1 tsp + 1 tsp nutritional yeast, divided

Salad or other sides, for serving

1. Microwave the sweet potato on medium-high heat for 6 minutes, until just tender (or cook to the same point in the oven). Allow to cool slightly while you heat the oven to 200'C / 390'F.
2. When the potato is cool enough to handle, cut in half and scoop the flesh into a bowl. Add the tahini, chopped sun dried tomatoes, paprika, onion powder, salt, pepper and 1 tsp nutritional yeast to the bowl and mix through.
3. Scoop the sweet potato mix back into the potato skins and scatter the remaining nutritional yeast over the top.
4. Bake for approximately 15 minutes, until crispy.