Thai Stuffed Sweet Potatoes

Thai Stuffed Sweet Potatoes
Thai Stuffed Sweet Potatoes


4 large sweet potatoes
125g grated cheddar cheese
3tbsp Thai Sweet Chilli Sauce
4 spring onions
2 red chillies
sour cream to serve

Cooking Method

  1. Bake 4 large sweet potatoes in an oven at 200°C/fan 180°C/gas 6 for around an hour or until tender. Remove and allow to cool for 5 minutes before slicing each potato open and scooping out the pulp, leaving only the shells made of skin.

  2. In a bowl, mix the pulp with 125g grated cheddar cheese and 3 tablespoons of Thai Sweet Chilli Sauce. Fill each of the skins with the mixture and return to the oven for a further 10 minutes to melt the cheese.

  3. Serve with a scattering of 4 chopped spring onions, 2 chopped red chillies and a side of sour cream.

Don’t have Thai Sweet Chilli Sauce?

If you don’t have any of the key Cottage Delight ingredients but love the recipe, perhaps you have one of these tasty alternatives in your kitchen cupboards instead?