Loaded Baked Sweet Potato with Ballymaloe Pepper Relish

Loaded Baked Sweet Potato
  • Cooking Time: 1 hour 20 minutes - Preheat the oven to 220°C/425°F/Gas Mark 7
  • Serves: 4
  • Allergens: Mustard

Rate This

0 / 5 5

Your page rank:

Description

Rich in fibre, vitamins and minerals, sweet potatoes don’t just taste delicious, they’re good for you too! This quick & easy recipe gives you some free time to enjoy while the sweet potato cooks and, trust us, the results are worth waiting for! It’s called a ‘loaded’ potato because the idea is to stuff the spud with as much filling as you can… in this instance, forget less is more – more is more! Ballymaloe Pepper Relish has a gentle touch of spice but, for those who want to turn up the heat, look no further than Ballymaloe Fiery Relish, which more than lives up to its name!

Ingredients

  • 4 large, sweet potatoes (clean and free of soil)
  • 4 large tbsp Ballymaloe Pepper Relish
  • 2 tins Irish tuna in olive oil (we use Shine's)
  • 1 tin sweetcorn (drained)
  • 8 large gherkins (half sliced, half diced)
  • 150g Cheddar (grated)
  • Fresh coriander leaves (optional)

Dietary Suitability

  • Contains Mustard

Method

  1. Preheat the oven to 220°C/425°F/Gas Mark 7.
  2. Place the sweet potatoes on a baking tray and roast in your preheated oven for an hour, or until a skewer is inserted and meets no resistance.
  3. Once fully cooked, remove the tray from the oven. Cut a cross into each spud and push up from each corner to expose the centre of the sweet potato.
  4. Stuff each potato with tuna, sweetcorn, gherkins, and lots of grated Cheddar. Pop back into the oven for 10 minutes.
  5. Pop on to warm plates and add a generous dollop of Ballymaloe Pepper Relish or Fiery Relish to the top of each sweet potato.

  • Cooking Time: 1 hour 20 minutes - Preheat the oven to 220°C/425°F/Gas Mark 7
  • Serves: 4
  • Skill: Easy
  • Allergens: Mustard

Rate This

0 / 5 5

Your page rank:

Menu