Cheesy and Spicy Loaded Sweet Potatoes

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 200g cabbage
• 1pcs Lebanese cucumber
• 1pcs spring onion
• 1bunch coriander
• 50g cheddar
• 10ml sesame oil
• 120g cream cheese
• 30g Korean chilli paste
• 10g toasted sesame seeds
• 10ml neutral-flavoured oil
• 10ml soy sauce
• 10ml white vinegar
• 3ml honey
• 1pcs olive oil spray (optional)

Method

1. Step 1 — Roast sweet potatoes
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Halve the unpeeled sweet potatoes lengthwise. Put the sweet potatoes, cut-side down, on the lined tray. Drizzle with 2 tsp oil and season with salt and pepper. Roast for 25 mins or until tender when pierced with a fork.
2. Step 2 — Prep ingredients
   While the sweet potatoes are roasting, very thinly slice the cabbage with a sharp knife or mandoline. Thinly slice the cucumber. Thinly slice the spring onion, keeping the white and green parts separate. Pick the coriander leaves, discarding the stems. Coarsely grate the cheese.
3. Step 3 — Make sesame dressing
   Put the sesame oil, 2 tsp soy sauce, 2 tsp white vinegar and ½ tsp honey in a large bowl, season with pepper and whisk to dissolve the honey.
4. Step 4 — Make cream cheese filling
   Scoop some of the flesh from the sweet potatoes, leaving a 5mm-thick shell. Put the sweet potato flesh, white part of the spring onion, grated cheese, cream cheese and 1 tbs chilli paste* in a bowl. Season well with salt and pepper and stir to combine.
5. Step 5 — Roast filled potatoes
   Fill the sweet potato skins with the cream cheese filling. Spray with olive oil (or drizzle with 1 tsp oil). Roast for 10 mins or until golden and beginning to char in places.
6. Step 6 — Get ready to serve
   Meanwhile, add the cabbage, cucumber, coriander, sesame seeds and remaining spring onion to the sesame dressing and toss to combine. Divide the sweet potatoes and sesame salad among plates to serve.

Allergens

Soy, Milk, Sesame, Gluten, Wheat