You will need a skewer, mixing bowl and roasting tray
Prep time: 10 minutes
Cooking time: 1 hour
Total time: 1 hour 10 minutes
Preheat the oven to 180/350/gas 4.
Place the sweet potatoes on a skewer and cook for 30 minutes or until soft.
Remove from the oven and leave to cool for 5 minutes.
Cut in half and, using a spoon, carefully scoop out the flesh in to a bowl. Place the empty skins on a roasting tray and roast for 10 minutes.
Meanwhile, add the butter, finely chopped herbs, chilli and salt to the sweet potato flesh and stir well with a fork.
Once the skins are ready, fill them with the stuffing. Place the mozzarella and cherry tomato slices on top and drizzle with the balsamic. Cook for 20 minutes in the oven or until the cheese is melted and starting to bubble.
Serve with a crisp salad and French vinaigrette.
DOWNLOAD OR PRINT RECIPE HERE.
Make extra and save for a tasty leftover lunch. They’ll keep for 3 days in the fridge and can be warmed up for 10 minutes in the oven.“