Stuffed Sweet Potato

Sweet potatoes are the best potatoes. Easily made, sweet and squishy, they are perfect to go with some fresh baby spinach and champignons!

Ingredients (2 people):

• 2-3 medium sized Sweet Potatoes

• 150g Spinach

• 150g Champignons

• 150g Feta Cheese

• Handful of nuts (I used pumpkin, pinecone and pecan)

Method:

1. Preheat the oven to 190°C.

2. Wash the sweet potatoes and use a fork to poke holes all around them. Brush some olive oil onto the sweet potatoes and place them in the oven on a baking dish. The potatoes will take around 45-60 minutes to cook, depending on size.

3. Meanwhile, toast the nuts in a pan: heat to medium-high temperature and without any oil, add the nuts to the pan and stir frequently until they start to turn golden (pine nuts) or brown (pumpkin seeds). Remove the nuts from the pan.

4. Wash the spinach and mushrooms and chop up the mushrooms into small pieces.

5. Heat some olive oil in the pan and add the mushrooms. Once they have shrunken a little, add the spinach and stir until it has also shrunken. Crumble the feta cheese into the pan and stir. (! Caution: turn off the stove while waiting for the potato to cook. Cooking spinach too long is not healthy!)

6. Remove the potatoes from the oven. They should be easily split lengthwise (otherwise, cut open lengthwise and return to oven until fully cooked).

7. Fill the spinach, mushroom and feta cheese into the potato and add the toasted nuts on top! Enjoy :)