Twice Baked Sweet Potatoes

27 December 2018

These are packed with flavour and are easy to make - just let the oven do all the hard work for you!


Nutritional highlights 

Sweet potatoes are classed as one of your 5 a day and are a great source of fibre for healthy bowel function. The addition of chickpeas and cashews to this recipe help to meet your daily protein needs; for muscle growth and repair.  Ingredients rich in protein can also help you to feel fuller for longer.    

Ingredients list

(Makes 2 servings)
Preparation Time: 10 minutes
Cooking Time: 60 minutes

  • 2 sweet potatoes
  • 1 tsp olive oil
  • ½ red onion (diced)
  • 1 bell pepper (diced)
  • 2 cloves garlic (crushed)
  • 2 tbsp. curry powder
  • 1 tsp chili flakes (optional)
  • 60g frozen peas
  • 60g drained and rinsed chickpeas 
  • 40g toasted cashews (toast by cooking in a dry pan until browned)


Start by preheating the oven to 180C. 

Pierce the sweet potatoes with a fork or skewer then place on a baking sheet in the oven, cooking for 30-45mintues or until tender. 

Meanwhile heat the oil in a pan and sauté the onions and pepper until softened, about 5 minutes. 

Add the crushed garlic, curry powder and chili flakes and cook for 1 minute until fragrant. 

Add the chickpeas, peas and cashews for 2-3 minutes. 

When the sweet potatoes are softened, let them cool a little then cut lengthways in half and scoop out most of the flesh. Try to leave a ½ inch wall of potato flesh to create a boat. 

Add the sweet potato that was removed from the skins into the pan with the onion, pea and cashew mix. Stir to combine. 

Spoon the filling back into the sweet potato boats then bake them in the oven for 15-20minutes or until browned.  

Calories:  Fat:  Saturates:  Total Sugar:  Salt: