Roasted stuffed sweet potatoes
Dress up simple roasted sweet potatoes with a rich tomato bean stew.
Source: Sanitarium
Difficulty: Easy
Servings: 4
Preparation time: 5 minutes
Cooktime: 60 minutes


  • 4 medium sweet potatoes
  • 1 x 400g tin diced tomato
  • 1 x 400g tin cannellini beans, drained
  • 1 red onion, diced
  • 1 head broccoli, chopped
  • 2 tbsp grated Parmesan, optional
  • 1 1/2 tbsp olive oil
  • salt & pepper


  1. Preheat the oven to 200°C. Line an oven tray with baking paper.
  2. Place sweet potatoes on prepared tray and prick all over with a fork. Drizzle with 1 tsp olive oil and use your hands to evenly coat the potatoes. Sprinkle with a pinch of salt.
  3. Bake sweet potatoes approximately 1 hour, or until golden on the outside and very soft on the inside. Prepare tomato topping while potatoes roast.
  4. Place a large saucepan over medium heat, add onion and remaining olive oil. Cook onions 3 – 4 minutes until starting to soften. Add tomatoes, beans and broccoli to pan. Reduce heat and gently simmer 10-15 minutes until thickened. Season with salt and pepper.
  5. To serve, place sweet potatoes onto plates and split lengthwise. Spoon over tomato stew, and sprinkle with Parmesan if using.
Handy Tips
Replace broccoli with cauliflower, kale, or zucchini. Use any tinned beans you have in the pantry in place of cannellini.

Add a teaspoon dried Italian herbs, paprika, or cumin, to the tomato stew.
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