Sweet Potatoes Stuffed with Pulled Pork and Kale Slaw and Chipotle Aioli- 4 small Sweet Potatoes (about 200g each)
- 1 tablespoon olive oil
- 1 cup shredded kale leaves
- 1 cup shredded red cabbage
- 1 small carrot, cut into matchsticks
- 2 green onions, sliced thinly
- 250g pulled pork
Chipotle Aioli- 1/2 cup Aioli
- 2 chipotle chillies in abodo sauce
Sweet Potatoes Stuffed with Char-grilled Vegetables, Olives and Feta- 4 small Sweet Potatoes (about 200g each)
- 1 cup chopped, mixed char-grilled vegetables, drained on paper towel
- 80g feta, crumbled
- 1/3 cup basil pesto
- Basil leaves, to serve
| Sweet Potatoes Stuffed with Pulled Pork and Kale Slaw and Chipotle Aioli- Preheat oven to 200°C/180°C 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
- Place sweet potatoes on a lined oven tray. Drizzle with oil and bake for 25-30 minutes until very tender and golden
- Combine kale, cabbage, carrot and onion in a bowl
Chipotle Aioli- Split 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
Sweet Potatoes Stuffed with Char-grilled Vegetables, Olives and Feta- Preheat oven to 200°C/180°C 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
- Place sweet potatoes on a lined oven tray. Drizzle with oil and bake for 25-30 minutes until very tender and golden
- Split the sweet potatoes down the centre with a sharp knife and ease open. Divide char-grilled vegetables among potatoes. Top with feta, pesto and basil leaves
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