Stuffed baked sweet potatoes with broccoli, Swiss chard and hummus recipe

1. 1

   Preheat the oven to 200C.

2. 2

   Skewer the potatoes with a fork several times and place in a suitable baking dish.

3. 3

   Bake for an hour or until fork-tender.

4. 4

   Remove from the oven and allow to cool for 5 minutes before slicing carefully down the middle, keeping the potatoes intact.

5. 5

   Score and mash the insides of the potatoes gently with a fork, keeping their shape.

6. 6

   Stack the chard leaves and roll them into a tight cigar.

7. 7

   Slice thinly, so that you end up with long, thin ribbons of greens.

8. 8

   Set aside.

9. 9

   In a medium saucepan, heat the oil and add the grated ginger, cooking for 1 to 2 minutes until fragrant.

10. 10

    Add the broccoli and saute for 2 minutes until bright green.

11. 11

    Cover with a lid and steam in the pan for 3 to 5 minutes or until fork-tender.

12. 12

    Remove lid, add the chopped chard and lime juice and cook uncovered for 2 to 3 minutes, until the leaves are wilted.

13. 13

    Pile the sweet potatoes high with the chard, broccoli and hummus.

14. 14

    Serve with hot sauce on the side for those who like it spicy.

* Per serving · 4 servings · Values may vary.

No additional tips available.