Baked Stuffed Sweet Potatoes

Slightly smaller sweet potatoes are best for this so you can cut each one in half easily. These are delicious and so versatile as you can vary the additional stuffings. Add a big green salad and its a perfect dinner.

Serves 4

4 sweet potatoes, scrubbed and pierced

2 eggs separated

4tbsp chopped mixed fresh herbs - I love chives coriander and flat parsley

Fillings - Select one but feel free to free style with fillings you like

100g smoked salmon plus 1tbsp zest of lemon or 1 tsp capers

50g chopped feta and 2tbsp sun dried tomatoes

50g grated manchego or gruyere plus 1tbsp chopped pitted olives

Method

Oven at 180c

Place the sweet potatoes in the oven and bake them until they are cooked through.

Cut the potatoes in half and scoop out the flesh. (Be careful, they are hot)

Add your filling of choice into the chopped flesh plus your selected herbs and season well and mix fully.

Beat the egg yolks and add to the mixture.

Whisk the egg whites until stiff and gently fold into the mixture.

Spoon the filling back into the potato skins and put them into the oven to cook for about 20 minutes.

Serve hot with a green salad!