Loaded Sweet Potatoes

​Loaded Sweet Potato Skins are a great starter anytime of the year, but when its the Festive period, they look fantastic and taste even better, stuffed with leeks and cheese, all vegan of course.  I like mine to be really messy and heaped with the filling, if you wish for it to be slightly more refined, then only mash half of the potato that  you remove.

I have made this recipe for 2, this will allow 2 potato skins each as a starter, should you wish for it to be a whole meal, I would suggest 1 potato per person.

Ingredients – 

1 x sweet potatoes

1 x leeks (washed and trimmed)

½ x cup of boiling water

¾ x cup of grated Vegan cheese (I use Violife)

4 x heaped tablespoons of plain Vegan yoghurt (I used Alpro)

½ x cup of Almond Milk (or vegan milk alternative)

2 x tablespoons of garlic puree

Salt + Pepper for seasoning 

Method –

1. Preheat oven to 180 degrees.

2. Place the sweet potatoes in the oven on a baking tray for 1 hour or until cooked all the way through.

3. Chop leeks into 1cm slices, place in a pan with garlic and seasoning and water.

4. Allow to cook through adding more water if you should need until the leeks are tender and seasoned well. 

5. Drain well, mix the leek with the yoghurt and the cheese, leaving ¼ of the cheese to sprinkle on top of the potatoes.

6. When the potatoes are cooked all the way through, remove from the oven and set aside for 15 minutes.

7. When they have started to cool, cut the potatoes in half, scoop out the potato, leaving enough to hold the shape of the skin.

8. Place the potato in a pan with the milk and season, use a potato masher to create a thick creamy mash.

9. Once achieved add the leek mixture to the mash and by using a wooden spoon, ensure the mixture is mixed evenly, add more seasoning at this point if you need to.

10. Place the potato and leek mix back into the skins and place the skins back into the oven for 10 minutes.

11. Remove the skins again, sprinkle with the left over cheese and place under the grill, on a medium heat for 5 minutes, watch constantly to ensure they do not burn.

12. Serve immediately, whether you use cutlery or eat this with your hands is completely up to you!

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