4 large US sweet potatoes
1 garlic clove
100g cherry tomatoes
1 tbsp. olive oil
1 large handful of rocket
Salt and pepper, to taste
1 Wash the sweet potatoes thoroughly, prick several times with a fork and microwave on high until soft, turning multiple times.
2 While the sweet potatoes are cooking, slice the asparagus lengthways and cut in half, then peel and finely chop the garlic, cut the tomatoes in half and coarsely chop the walnuts.
3 Heat the oil in a pan and gently fry the asparagus for 2 minutes, then add the garlic, tomatoes, and walnuts and stir over a medium heat for a few minutes. When cooked through add the rocket leaves to the pan.
4 Cut the cooked sweet potatoes in half and scoop out some of the potato, then mix this with the asparagus filling and season with salt and pepper. Stuff the sweet potatoes generously with the asparagus mix, then cut mozzarella into small pieces and sprinkle on top. Microwave for another 2 to 3 minutes and serve.
Recipe courtesy of International Sweet Potato Week