STUFFED SWEET POTATOES WITH PIZZAIOLO

4-5 sweet potatoes

1 tbsp oil

1 onion, finely diced

2 garlic cloves, chopped

1 red pepper, finely diced

1 courgette, finely diced

1-2 tbsp balsamic vinegar

Salt and pepper to taste

1 bunch basil

5 cherry tomatoes, finely diced

120g Pizzaiolo cheese

Preheat the oven to 220°C and brush a baking tray with a little oil.

Prick the sweet potatoes a few times with a fork and place them on the baking tray. Bake until soft (about 40-50 minutes).

While the sweet potatoes are baking, heat the oil in a frying pan. Add the onions, peppers and courgettes. Fry until browned and soft (approx. 3-5 minutes).

Deglaze with balsamic vinegar, add the garlic and fry until fragrant. Add the diced tomatoes and season with salt, pepper and basil to taste. Then set aside.

Remove the soft sweet potatoes from the oven and leave to cool for approx. 5 minutes. Cut the sweet potatoes in half and scoop out the inside with a spoon, leaving a thin layer of potato (approx. 1 cm) in the skin. Mash the soft sweet potato flesh.

Add the sautéed vegetable mixture to the sweet potato insides. Mix everything well.

Brush the edges of the sweet potato skins with a little oil. Spoon in the filling and sprinkle with Pizzaiolo cheese.

Bake for about 5-10 minutes or until the cheese has melted.

Enjoy!