Thursday 23 November 2017

Healthy snack

Karl Henry

Baked sweet potato stuffed with roast peppers, courgettes and aubergines

you will need

1 sweet potato

1 pepper, chopped

1 courgette, chopped

½ aubergine, chopped

1 tsp olive oil

Pinch of rosemary or thyme leaves


* Pierce the sweet potato and bake in the oven for one hour at 180°C.

* For the final 20 minutes, place the chopped vegetables on a roasting tray mixed with the olive oil and rosemary or thyme and cook until tender (roughly 20 minutes).

* Cut the sweet potato down the middle, stuff the sweet potato with the yummy roasted vegetables and serve.

Irish Independent

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