Cheesey mustard sweet potatoes recipe

  • Serves 4 or 8 as a side
  • 15 mins to prepare and 55 mins to cook
  • 455 calories / serving
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Filled Sweet Potato Landscape (h)
Prick the sweet potatoes all over with a fork and wrap each tightly in foil. Cook on the BBQ for around 30-40 minutes, turning frequently.

Make the filling for the potatoes by mixing together the red onion, cheddar cheese and mayonnaise, seasoning with black pepper.

Once the potatoes are cooked through, split them in half and scoop a generous portion of filling into each. If serving with sausages, warm the honey until it is runny and brush it over the chipolatas.

Cook on the BBQ for 10-15 minutes or until they are cooked through. Be careful not to cook them over too high a heat as the honey will make them burn easily if the BBQ is too hot.

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  • Ingredients

  • 4 small sweet potatoes
  • 1 red onion, finely chopped
  • 100g reduced fat mature cheddar cheese, grated
  • 4 dollops (60ml) Hellmann's Mayonnaise with a pinch of mustard
  • black pepper to season
  • 8 chipolata sausages (optional)
  • 2tbsp runny honey (optional)
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  • Calories
    455
    23%
  • Sugar
    12.4g
    14%
  • Fat
    29.4g
    42%
  • Saturates
    10.7g
    54%
  • Salt
    2.6g
    44%
of an adult's Reference Intake daily amount.
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