Serves 4



4 medium sweet potatoes, washed and dried

3 cups PULLED PORK, heated

1 whole corn, husk removed

60 g packet of baby spinach

¼ red cabbage, finely shredded

Sour cream

4 spring onions, finely sliced

½ cup coriander leaves

1 lime



Preheat the oven to 180°C.

Line an oven tray with baking paper and set it aside. Pierce the sweet potatoes using a fork then rub some olive oil over them. Place the potatoes onto the lined baking tray and pop it in the oven for around 45-1 hour or until the inside is soft.

Meanwhile, heat a frying pan over medium-high heat and place the whole corn in the pan and turn every few minutes until all the sides are charred. Remove from the heat and allow it to cool before slicing the kernels off. Place the kernels in a small bowl and set it aside.

Once the sweet potatoes are cooked, remove the tray from the oven and allow it to cool for at least 10 minutes or until they have cooled enough to handle.

Place the sweet potatoes onto the individual serving dishes and slice each one and spread them open slightly so we can stuff them (If you’re feeling naughty you can add a knob of butter to each potato).

Start to stuff the sweet potatoes with baby spinach, pulled pork, red cabbage, corn kernels, and a big dollop of sour cream, and scatter over some spring onion and coriander. Finish with a squeeze of fresh lime and enjoy!



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