5-ingredient stuffed sweet potatoes

Serves 4
4 medium sweet potatoes, scrubbed
1 tbsp vegetable oil
50g bacon lardons
120g cream cheese with chives, at room temperature
200g leftover cooked chicken, shredded
Salt and black pepper
20g chives, finely chopped
  1. Preheat the oven to 200°C/180°C fan/ gas mark 6.
  2. Place the sweet potatoes on a baking tray. Use a knife to pierce the skins in a few places, then bake for 35-40 minutes or until softened.
  3. Heat the oil in a pan over a medium heat and cook the bacon lardons for 4-5 minutes until golden and crisp.
  4. In a bowl, stir together the cream cheese and cooked chicken until well combined. Season with salt and pepper.
  5. Cut each sweet potato in half. Top each half with some of the cream cheese mixture, then top with some crispy lardons and a sprinkle of chives.

If you loved these, you’ll love our Mediterranean-style stuffed sweet potatoes with cripsy chickpeas too!

Per serving 354kcals, 20.2g fat (9.3g saturated), 24g carbs (7.2g sugars), 18.7g protein, 4.1g fibre, 0.353g sodium