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Lancewood Stuffed Sweet Potatoes
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Lancewood Stuffed Sweet Potatoes

Ingredients

Sweet potatoes:

4 medium sweet potatoes , washed
oil  for brushing

Filling:

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

Guacamole:

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

To finish:

250 ml LANCEWOOD® Sour Cream  or 175 g LANCEWOOD Sour Cream & Chives DIP&TOP™
2 ml 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.

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