Stuffed Baked Sweet Potato Recipe

How to Make Stuffed Baked Sweet Potato


  1. Prepare chickpeas first, as this requires a higher oven temperature. Preheat oven to 200°C (or 180°C for fan forced ovens). Rinse and drain chickpeas and pat dry with paper towel.
  2. In a bowl, toss chickpeas with olive oil, salt, pepper and paprika.
  3. Spread onto baking tray and bake for 20 minutes until golden and crunchy. Remove from oven.
  4. Reduce oven temp to 170°C  (or 150°C for fan forced oven). Fry up the prosciutto slices until crispy. Remove and dice.
  5. Place sweet potatoes onto baking tray lined with baking paper. Pierce the potatoes a few times with a fork. Bake for approximately 1 hour (cooking time may vary due to the size of sweet potato). Test with a knife that the potato is cooked/soft and remove from oven. Allow to cool slightly. 
  6. Cut open across the top length. Add the grated cheese evenly between the 2 potatoes and place back in the oven for 8-10 minutes to melt the cheese.
  7. Remove and then add chickpeas, prosciutto, baby spinach leaves and shallots. Drizzle over the top with olive oil, place a dollop of sour cream on and season with cracked pepper and salt.
  8. Serve immediately.

RECIPE: Courtesy Kelly, ALDI Test Kitchen