STUFFED PURPLE SWEET POTATOES
- 2 medium size purple sweet potatoes
- 1 avocado
- 3 small tomatoes
- 2 spring onions (scallions)
- 2 Tbsp chopped coriander
- 3 Tbsp basil pesto
- 2 tsp hemp seeds
- 2 tsp lime juice
Place whole sweet potatoes (without peeling them) on a baking tray. Prick each potato few times with a fork and bake them in the oven until soft. It may take between 45 and 90 minutes depending on the size of potatoes. To check if they are ready, insert a knife into the potato – it should glide into the potato without any resistance.
Remove potatoes from the oven and let them cool for 20 minutes. Cut each potato in half and using a teaspoon, scrape out the flesh leaving a thin layer of potato inside the skin (about 1-1 ½ cm thick). Cut the flesh into small cubes and place in a mixing bowl.
Cut avocado and tomatoes in the same sized cubes and add to the bowl. Add chopped spring onions, coriander, hemp seeds, lime juice and basil pesto. Mix until well combined. Stuff sweet potato skins with the filling. Top with sprouts and fresh basil leaves.