Stand and Stuff Sweet Potatoes

February 27, 2017

Mouthwatering stuff indeed!

  • Prep: 20 mins
  • Cook: 40 mins


4 small Sweet Potatoes (about 200g each)

1 tbsp olive oil

1 cup shredded kale leaves

1 cup shredded red cabbage

1 small carrot, cut into matchsticks

2 green onions, sliced thinly

250 g pulled pork

Chipotle aioli

1/2 cup Aioli

2 chipotle chillies in abodo sauce


1Preheat 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.

2Place sweet potatoes on a lined oven tray. Drizzle with oil and bake for 25-30 minutes until very tender and golden.

3Combine kale, cabbage, carrot and onion in a bowl.

4Split 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.