Stuffed Sweet Potatoes

6 bloggers and I spent the day at the Green Olive at Red Hill (amazing!) to learn about the origins of olive oil, where the journey of Oliving by Hans starts. Modelled on the Mediterranean diet, the new range gives you the benefits of olive oil and cuts down on saturated fat intake.

 

We sampled wine, olives and a collection of smallgoods cooked in several delicious meals, crafted by celebrity chef Bridget Davis (new girl crush!) 

 

Whilst I couldn’t partake in some of the tastings, my meat eating compatriots were very impressed with the salami chips, croque monsier, caprese salami stack, chicken pot pie and chorizo haloumi, all crafted using Oliving by Hans products. 

 

I was provided with some samples of salami, turkey, chorizo, cheese kransky, ham and bacon to take home for Jackson, who thought it was Christmas when I walked in the door. 

 

After filling my fridge with meat, I was inspired to make Chorizo Stuffed sweet potatoes for dinner that very evening!

 

Chorizo Stuffed Sweet Potato    serves 4

Ingredients: 2-3 large sweet potatoes, 2 x Oliving by Hans Chorizo, 1 x 400gm tin kidney beans rinsed, 1 cob of corn with the corn removed, 1 red capsicum (pepper), 1 head broccoli (chopped very small) , 1/2 a cup peas, 1 tablespoon ground cumin, 1 tea spoon ground coriander, 1 teaspoon turmeric, 1 tea spoon ground garlic powder, 200 grams greek yoghurt, pinch of coriander and 1 lime to serve.

 

1. Pre heat the oven to 200 deg celcius (390 deg f) and wash and scrub your sweet potatoes. You want to clean the skin as you keep the skins on. Once clean, stab a few holes in the potato with a fork and place in the oven for 45 minutes to soften/cook
2. Whilst sweet potato is in the oven, dice all your vegetables into very small pieces and set aside. Slice the Chorizo into 1cm thick coin sized pieces. 
3. In a fry pan over medium heat, fry the Oliving Chorizo for 3-4 minutes or until crispy and hot. Remove and set aside
4. In the same pan with a small drizzle of olive oil, cook the corn, broccoli, beans, peas and capcisum and add all the ground spices and mix through. Stir and fry for 5-6 minutes or until all vegetables are cooked. 
5. Add the chorizo to the mix and season with salt and pepper.
6. Remove the sweet potato and cut either completly down the middle or cut a slit in the top to stuff your filling into
7. You may need to scoop out some potato in order to fit your mixture in otherwise just stuff your mixture into the potato. Garnish with greek yoghurt, chopped coriander and a squeeze of lime. Enjoy! 

This was delicious, healthy and Jackson really enjoyed the addition of Chorizo. 

To celebrate the release of this new line of goods, Oliving by Hans and Coles are giving away 4 x $30 vouchers so YOU can try this product.

To enter the giveaway, like Dancing Through Sunday on facebook and then comment below once liked with your favourite deli meat.  
*COMPETITION CLOSED* 

Best of luck and I hope you enjoy this recipe. Have a wonderful day!