Greek-Inspired Sweet Potatoes Stuffed with Guacamole, Olives and Arugula
BEST WAY TO SCOOP OUT BAKED SWEET POTATOES YOU’RE PLANNING TO STUFF: Remove sweet potatoes from oven; set aside to cool. Using two spoons, gently scoop out the flesh from the center first and then the rest of each sweet potato, leaving an ⅛-inch/½ cm shell of flesh and being careful not to tear the skin. Place sweet potato flesh into a bowl.
- 4 medium sweet potatoes
- 1 large ripe tomato
- 3 avocados very ripe but not bruised
- Juice 1 large lime
- 1 small bunch cilantro trimmed and chopped
- 1 small red onion finely chopped
- 1 chili red or green, deseeded and finely chopped
- Sea salt & freshly ground black pepper
- 1/2 cup pitted green olives roughly chopped
- 2 cups trimmed baby arugula
- Sun-dried tomatoes to garnish
- ½ cup pea shoots or bean sprouts to garnish
Pre-heat oven to 375 F. Wrap the sweet potatoes in aluminum foil and place on a lightly oiled baking pan and bake for 40 minutes to an hour or until a fork can easily be inserted into the flesh of the potatoes.
Grate the tomato into a bowl. Halve the 3 avocados, remove the pits, and use a spoon to take out the flesh, transferring it into the bowl with the tomato. Add the lime juice, chopped coriander, red onion and 1 red or green chili into the bowl, then season with salt and pepper. Use a fork to roughly mash everything together. If not serving straight away, sit an avocado pit in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.
Once the sweet potatoes are done baking, let cool slightly. Once cool, cut the sweet potatoes in half lengthwise. Carefully score and remove the flesh, leaving about ⅛ inch of flesh around the interior, to create sweet potato jackets that will hold up to the filling.
Mix the guacamole with the sweet potato flesh and place it back inside the jacket potatoes. Top with arugula, olives, sun-dried tomatoes and pea shots.