Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 800grams small sweet potatoes
- 5milliliter canola cooking spray
- 250grams fresh ricotta
- 12 kalamata olives, pitted, quartered
- 1/4 cup reduced-fat semi dried tomato strips
- 30grams baby spinach leaves, shredded
- 1 cup smoked cheddar, grated
- 1tablespoons olive oil
- 300grams baby leaf salad mix (to serve)
Nutrition per serving
2520kJ / 602Cal
2520 Kilojoules or 602 Calories
29% of daily energy intake*
Protein
26.5grams
Fat
37.5grams
Carbs
37.2grams
Sugars
17.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200°C. Halve sweet potatoes lengthwise. Cover with paper towel and microwave (in batches, if necessary) on high for 8-10 minutes or until just tender. Cool slightly, then scoop out flesh from centre leaving a 1cm thick shell. Place on a baking paper-lined baking tray, spray with oil and bake for 12 minutes.
Step 2 of 3
Chop sweet potato flesh and place into a bowl. Add ricotta, olives, tomatoes, spinach and cup of the cheese. Add oil, season and mix well.
Step 3 of 3
Fill sweet potato shells with mixture and sprinkle with remaining cheese. Bake for 25 minutes or until golden brown. Serve with salad leaves.
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