Stuffed Sweet Potatoes

Published on Saturday 17th February 2018 by DJ Kirkby


  • 4 medium sweet potatoes (or 2 large ones)
  • 1 tin borlotti beans, rinsed and drained
  • 75g diced blu block violife cheese
  • 50g roasted red peppers
  • 1 small tin sweet corn
  • 1 tbsp. extra-virgin olive oil
  • 2 tbsp. dried marjoram
  • 1tsp cayenne powder
  • 1/4 tsp. salt


  • With a small knife, poke sweet potatoes on top and bake until until easily pierced with knife. Cut lengthwise slits in tops of sweet potatoes.
  • Combine remaining ingredients in large bowl.
  • With fork, scrape sweet potato flesh to fluff; add to black bean mixture then spoon contents into each potato, packing to fit.
  • Bake at 180 degrees C on foil-lined baking sheet 10 minutes or until beans are hot.

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