Stuffed Roast Sweet Potatoes

Serves 8

1 Hour Easy


8 small-medium sized sweet potatoes
2 tbsp Azalea Grapeseed Oil
1/2 cup freekeh, rinsed and drained (available from International section of most major grocery stores)
Fresh herbs, pomegranate avrils and crumbled goat’s cheese, to serve
Sea salt and freshly cracked black pepper

80g pecan nuts, roughly chopped
1 birdseye chilli, finely chopped
Juice of 1/2 lemon
1/2 cup plum sauce
1 tsp cinnamon
1/4 tsp clove and nutmeg
Sea salt and freshly cracked black pepper



Preheat oven to 200ºC (180ºC fan). Line a baking tray with foil. Toss sweet potatoes in Azalea Grapeseed Oil to generously coat. Season with salt and pepper then roast for 35-40 mins until soft.


To make pecan jam, add chopped pecans, chilli, lemon juice, plum sauce and spices in a small saucepan with 1/2 cup water. Bring to the boil, then reduce heat to low and allow to simmer for 5 mins, uncovered, or until thickened, stirring regularly. Allow to cool before adding 2 tablespoons to cooled freekeh and tossing to coat.


Make a lengthways cut down each sweet potato. Use a fork to gently push some of the potato out of the way then generously stuff each potato with the freekeh filling.


Decorate with fresh herbs, pomegranate and crumbled goat’s cheese to serve.