Loaded Sweet Potatoes
Say no to food waste and #reinventyourplate with this winning combo: colourful sweet potato jackets and a delicious leftover Quorn Bolognese sauce – a perfect solution to the end of a busy day. Join the conversation on social by using the #reinventyourplate and tag us @Quorn_Nutrition to share your food waste recipe hacks!
Ingredients
- Quorn Bolognese, defrosted if frozen
- 2 large sweet potatoes
- 1tbsp rapeseed or vegetable oil
- 1 small tin sweetcorn, drained
To serve:
- Grated Italian hard cheese
- Basil leaves
Method
- Pre heat the oven to 200C/Gas 6.
- Take 4 large sweet potatoes, scrub them clean, rub with a little rapeseed or vegetable oil and place directly on the oven shelf for 35-45 minutes, depending upon the size of your potatoes, turning once during cooking. When cooked the potatoes should feel tender when pierced with a knife.
- Meanwhile heat up the Quorn Bolognese by stirring in a pan until piping hot.
- Add sweetcorn to the pan to heat through.
- Cut the potatoes in half, not all the way through and fill with the Bolognese mixture.
- Top with grated Italian hard cheese and freshly torn basil leaves.
Tips & Tricks:
- Did you know that potatoes do not count towards one of our 5-A-DAY however, sweet potatoes do! One portion of your 5-A-DAY equals 80g, which is roughly about a large handful or so. Next time you’re preparing some veggies for your meal, pop them on the scales and try and include at least one 80g portion.
- Sweet potatoes are a rich source of fibre.
Nutritional information
Based on a single 509g portion size
| Energy | 2758kJ |
|---|---|
| Energy | 655kcal |
| Fat | 12g |
| of which saturates | 2.7g |
| Carbohydrate | 112g |
| of which sugars | 35g |
| Fibre | 15g |
| Protein | 17g |
| Salt | 0.97g |
NOTE: Naturally occurring sugars from vegetables used in the spaghetti bolognese and sweetcorn