Cream cheese stuffed sweet potatoes
Healthy comfort food at its best, this herb cream cheese stuffed sweet potato is super simple to make. A few minutes prep and the oven does all the work for you!
Servings: 2 people
- 2 large sweet potatoes
- 4 tablespoon cream cheese
- handful mixed fresh herbs diced
- ½ bell pepper diced
- ½ zucchini diced
- salt to taste
- 1 teaspoon extra virgin olive oil
Preheat the oven to 200C / 390F and line a baking tray with parchment paper.
Prepare the sweet potatoes by washing and piercing with a knife 5-6 times. Bake in the oven for 45-50 minutes until tender. Cook time will depend upon the size of the potatoes.
Once the sweet potatoes have baked for around 15 minutes add the bell peppers and zucchini to the baking tray and drizzle with the olive oil. Return to the oven to continue to bake along with the potatoes.
Add the cream cheese to a bowl and stir through the fresh herbs (reserve a little of the herbs to garnish).
Once cooked, plate up the sweet potatoes and slice lengthways. Use a fork to 'fluff-up' the potato flesh. Add the cream cheese and vegetables. Sprinkle with a few extra fresh herbs and salt to taste.
Serve immediately and enjoy!
- Baking time for the sweet potatoes will depend upon the size of the potato. Check after 45 minutes by piercing into the middle with a fork or knife.
- Choose fresh herbs that you like the most!
Swiss Interest Group Histamine Intolerance
All ingredients score a '0' on the SIGHI list!
You may wish to use a cream cheese with as few ingredients as possible such as preservatives.