- 4 sweet potatoes
- 2 bell peppers (any colour)
- 1 medium onion
- 1 clove garlic
- 200g vegini ragout
- 100g plant-based cheese grated
- salt, pepper
- olive oil
- our maya sauce
Clean and carefully dry the potatoes. Poke them with a fork, wrap in aluminium foil and place on a baking tray.
Preheat the oven to 180°C. Bake the potatoes for 40 minutes.
In the meantime, prepare the stuffing. Fry the onion, garlic and spices in hot oil, add the bell peppers chopped into small pieces, lower the heat and let stew for a few minutes. Finally, add the vegini ragout.
Cut the baked sweet potatoes in half lengthwise. Scoop out potato flesh, fill with the prepared stuffing, sprinkle with the plant-based cheese and place under grill for five minutes.
Serve the stuffed sweet potatoes with our maya sauce, we recommend maya curry.