Sweet potatoes are a wholesome, versatile staple in any kitchen. This baked and stuffed recipe elevates them with creamy toppings for a satisfying meal.
Serves 2-3 people
1. Preheat the oven to 225°C.
2. Wash and dry the sweet potatoes, then cut them in half lengthwise. Arrange cut-side up on a baking tray. Brush with oil and season with salt and pepper. Bake for about 40 minutes, until tender.
3. While baking, prepare the topping. Chop the Pulled Oats into smaller pieces and mix with crème fraîche, finely chopped sun-dried tomatoes, honey or agave, salt, and herbs. Chill in the fridge.
4. Once baked, top each sweet potato half generously with the mixture. Serve warm and enjoy!
Pulled Oats® from Gold & Green is a premium plant-based meat alternative packed with protein and flavor. Visit their website for more recipes and details.
