Sweet Potato freshly picked


This fantastic root vegetable is jam packed with nutrients ranking it one of the world’s healthiest foods.  Baked Stuffed Sweet Potatoes are delicious eaten on their own or served with a juicy steak.

Sweet Potato are also low GI making them a better option over white potatoes.  They contain lots of fiber, beta carotene along with many other valuable vitamins & they are so easy to grow.

Depending on the size of your sweet potato, you may need more or less for this recipe.  We have included one medium to large sweet potato as this provides a side serve for 4 people.



1 x medium to large sweet potato

2 x rashers of bacon – diced

2 x shallots – sliced

1 x clove of garlic – finely diced

3 tbls of lite sour cream

2 tbls of parmesan cheese

⅓ cup of tasty cheese – grated

2 tbls of fresh chives – chopped

Stuffed Sweet Potato 1


1. Clean the sweet potato and cut in half length ways.

2. Use a fork and pierce the sections a number of times and then place on paper towel in the microwave.

3. Microwave on high for 4-6 min (depending on the size) or until they are tender.

4. In a frying pan, sauté the bacon, shallots & garlic. Set aside to cool.

5. Carefully scoop out the flesh of the sweet potato into a mixing bowl leaving a 1cm thick shell.

6. Place the shells on a baking tray & gently brush both sides with a little olive oil.

7. Mash the flesh along with the cooled mixture, sour cream, cheese & half the chives until combined.

8. Spoon the mixture back into the shells, again being careful not to split them.

9. You can top with a little more cheese if you like then straight into a 180°C oven for around 20min.

10. Once heated through & bubbling, serve with the remaining chives sprinkled over the top.



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