After a hectic weekend of indulging in not so healthy triple stack pizzas, chocolates and cakes – this healthier Sweet Potato Spuds with Vegetables and Pork Bangers – will definitely be on the lunch menu for today.
This recipe is perfect for those clean-out-the-fridge operations. It is also low carb and wholefood friendly. I also love smothering my spuds in crème fraiche, how about you?
I used a combination of sauteed vegetables such as carrots, green beans, celery and onion.
Fry a few pork bangers and add it to the mix – I can assure you it’s bloody delicious and properly filling.
Let’s kick Mondays’ backside with this delicious healthy sweet potato spud recipe. I also have some other spuddy recipes you’ll enjoy like these Ultimate Sweet Potato Spuds and these Sweet Pepper, Ham and Cheese Loaded Potatoes. Enjoy!
| Prep Time | 10 min |
| Cook Time | 50 min |
| Servings | servings |
- 2 large sweet potatoes
- foil to roast
- 2 tablespoons olive oil
- 2 cups chopped mixed vegetables to saute
- 3 tablespoons butter
- salt and black pepper
- 3 pork bangers fried
- 4 tablespoons creme fraiche
- dill to garnish
Ingredients
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- First off, place the sweet potatoes in a large pot, cover with water and boil for about 20 minutes.
- Transfer the sweet potatoes to foil squares, drizzle with a little olive oil and seasoning.
- Close the sweet potatoes with foil and roast in the oven at 180 degrees Celsius for about 30 minutes – until soft.
- Meanwhile, heat the butter in a saucepan or wok – add the vegetables and saute for a few minutes.
- Chop the fried pork bangers and add it to the sauteed vegetables.
- Remove the sweet potatoes from the oven, open the foil and cut in half.
- Scoop some of the sweet potato flesh out – making a cavity to stuff with vegetable and pork banger filling.
- Top off with crème fraiche and fresh dill.
