Stand and Stuff Sweet Potatoes

Stand and Stuff Sweet Potatoes

Supercharge your meals with Australian Sweet Potatoes

Sweet region - Almost all of Australia's sweet potatoes are grown in Queensland, with Bundaberg being the dominant region.
Sweet on you - the longer a sweet potato stays growing underground, the sweeter its flavour will be. So sweet taters that hibernate under the soil in winter turn out sweeter than those that grow rapidly in the heat of summer – who'd have thought!
Slow & steady - Sweet potatoes planted in summer are only in the ground for 5 months, while crops planted in spring or autumn can take up to 10 months until they're harvested!
Chameleon skin - the colour of sweet potato skin changes based on the season it's picked. Sweet potatoes harvested in the summer are pinker while the winter crop appears more pale and aged but is still super tasty.

Selecting, Storing and Preparing

Perfect pick – Look for sweet potatoes with unblemished skin and a pinkish colour. Also, make sure they are firm all over and don't have any soft spots.
Fridge vs. pantry – the debate has finally been settled, but there isn't a winner. Sweet potatoes are happy residing in either the fridge or pantry! They don't like arctic temperatures though, so check the settings on your fridge aren't too low or they'll freeze!
Hey there sprout – Are your spuds growing shoots? Step away from the bin! Just snap any shoots off and cook your sweet taters as normal – sometimes they are actually tastier and sweeter after sprouting!

Tricks and Tips

Sneaky spuds – Sweet potatoes can easily be disguised in a white potato mash. Combine your sweet roots with white potatoes and mash it up all together – even those fussy eaters won't notice the difference!
Boost with butter – Adding a dollop of butter to your sweet potato mash can actually help increase your absorption of Vitamin A.
Spudtacular goodness – Don't peel away the goodness from your sweet taters. Eating the skin lowers your glycemic index and adds valuable nutrients to your meal. Just remember to scrub well before cooking!

Sweet Potatoes Stuffed with Pulled Pork and Kale Slaw and Chipotle Aioli

Serves 4
Preparation: 20 minutes
Cooking: 40 minutes

 

Ingredients


4 small Sweet Potatoes (about 200g each)
1 tablespoon olive oil
1 cup shredded kale leaves
1 cup shredded red cabbage
1 small carrot, cut into matchsticks
2 green onions, sliced thinly
250g pulled pork

Chipotle aioli:
½ cup Aioli
2 chipotle chillies in abodo sauce

Method

Preheat oven to 200C/180C fan- forced. Prick sweet potato all over with a small sharp knife. Place two sweet potatoes in a heatproof bowl. Cover with cling film and microwave for 4 minutes. Turn and cook for further 4 minutes. Repeat with remaining sweet potatoes. 

Place sweet potatoes on a lined oven tray. Drizzle with oil and bake for 25-30 minutes until very tender and golden.

Combine kale, cabbage, carrot and onion in a bowl.

Split the sweet potatoes down the centre with a sharp knife and ease open. Divide slaw and pork between among potatoes. Blend or process aioli and chillies until smooth. Drizzle over pork.



Sweet Potatoes Stuffed with Char-grilled Vegetables, Olives and Feta

Serves 4
Preparation: 20 minutes
Cooking: 40 minutes

Ingredients
4 small Sweet Potatoes (about 200g each)
1 cup chopped, mixed char-grilled vegetables, drained on paper towel
80g feta, crumbled
1/3 cup basil pesto
basil leaves, to serve

Method
Preheat oven to 200 C /180 C fan- forced. Prick sweet potato all over with a small sharp knife. Place two sweet potatoes in a heatproof bowl. Cover with cling film and microwave for 4 minutes. Turn and cook for further 4 minutes. Repeat with remaining sweet potatoes.
Place sweet potatoes on a lined oven tray. Drizzle with oil and bake for 25-30 minutes until very tender and golden.
Split the sweet potatoes down the centre with a sharp knif e and ease open. Divide char-grilled vegetables among potatoes. Top with feta, pesto and basil leaves.





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