3 large sweet potatoes
12 spring onions
2 tsp chilli flakes
250g cherry tomatoes fresh
3 red capsicum chopped
2 tsps crushed garlic
150g grated mature cheddar
Salt and pepper
Either microwave or oven bake the sweet potatoes until soft and cooked through. Preheat oven to 200°C.
Chop each sweet potato in half and scoop the flesh into a large bowl.
Return the skins to the oven to crisp up.
Add the chopped tomatoes, capsicum, garlic, spring onions and chilli flakes and use your hands to mix thoroughly. Taste and season.
Remove the skins from the oven and fill each half with the mixture so they are equal.
Add the shredded cheese and place back in the oven for 20 to 25 minutes, or until the potatoes are hot and the cheese has melted.
Serve with steamed broccolini or a fresh salad.