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Stuffed sweet potatoes

Stuffed sweet potatoes


Lay on a spread with these colourful, stuffed potato skins

  • Feeds 4 Feeds 4
  • Ready in 1 hour

Each serving contains

  • Energy
    977kj 232kcal
  • Fat
    Low 9%
  • Saturates
    Low 5%
  • Sugar
    Med 9%
  • Salt
    Med 9%

% of adult’s reference intake | Carbohydrates per serving : 37g


  • 4 sweet potatoes
  • 350g Co-op frozen spinach
  • 2 red chillies, deseeded and finely chopped
  • 6 Co-op sundried tomatoes in oil, chopped


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Bake the sweet potatoes for 40-45 mins until tender
  3. Meanwhile, cook the spinach with 4 tbsp water in a pan over a medium heat until defrosted
  4. Transfer to a sieve and squeeze out as much water as possible
  5. Add the chilli to the pan, along with the sundried tomato, plus 2 tsp oil from the jar, and cook for 1-2 mins on a low heat
  6. Add the spinach and remove from the heat
  7. When the potatoes are cooked, cut in half and scoop out most of the flesh
  8. Mash with the spinach mixture, season and scoop back into the potatoes
  9. Return to the oven for 10 mins to heat through.