March 30, 2026

Stuffed Sweet Potatoes

Serves:

Cooking Time:

< 90 min

Ingredients:

Sweet potatoes: 4medium sweet potatoes washed oil for brushing

Filling: 1small red onion(s) chopped 500ml LANCEWOOD® Cheddar grated 1medium tomato(es) finely chopped 1garlic clove(s) crushed 30ml fresh coriander chopped 1small lime juice only 2.5ml paprika or smoked paprika salt & freshly ground black pepper to taste 1chilli(es) chopped or 2 ml chilli flakes (optional)

Guacamole: 1avocado(s) mashed 10ml lemon juice 15ml fresh coriander chopped salt to taste 1chilli(es) chopped (optional)

To finish: 250ml LANCEWOOD® Sour Cream or 175 g LANCEWOOD Sour Cream & Chives DIP&TOP® 2ml chilli flakes

Method

Preheat the oven to 180°C.
Brush the sweet potatoes with oil and place on a baking sheet. Bake for 45 minutes to 1 hour or until soft.

Filling:

Using a mixing bowl, add the red onion, cheese, tomato, garlic, coriander, lime juice, paprika, seasoning and chilli (optional) and mix through.
Cut the sweet potatoes open (do not cut them in half) and squeeze to open them up. Divide the filling between them and bake for a further 15 – 20 minutes until golden and cheese has melted.

Guacamole: Mix the avocado, lemon juice, coriander, salt and chilli (optional) together.

To finish: Spoon the guacamole on top of the baked sweet potatoes and finish with a dollop of sour cream and a sprinkling of chilli flakes.