Stuffed sweet potato – superfood dish

Ingredients

• Sweet potato (1 per person)
• jar of gherkins
• 1 red onion
• 2 tbsp yogurt (for 2 people)
• small container of olives (green or black, whichever you prefer)
• bunch of fresh parsley
• can of corn
• 1 tsp ras el hanout (spice)
• tabasco
• olive oil

Instructions

1. 1

   1. Wash the sweet potatoes well and prick holes in them with a fork. 2. You can choose to wrap them in aluminum foil and roast them in the oven for about an hour. I'm not a huge fan of using the microwave, but every now and then it's more convenient. Are you going to use the microwave? Put the clean, fork‑pricked potatoes (without foil!!) in the microwave and set it for 5 minutes at 900 watts. Then turn the potatoes over and put them back in for another 5 minutes at 90 watts. Now test them: does the fork go in easily, and does the inside of the sweet potato 'stick' to it? If so, they're done. If not, give them a little more time in the microwave.

2. 2

   3. Meanwhile, chop the gherkins and red onion into pieces. The amount depends on how many potatoes you have. Mix this with a few spoonfuls of corn, a generous splash of olive oil and tabasco to taste.4. Finely chop the parsley and mix it with the yogurt and the ras el hanout spices. Cut a small lid off the sweet potatoes and scoop out some of the inside. Now fill them with the pickle mixture and top with a generous spoonful of the yogurt. Scatter some sliced olives over the top and serve with a fresh salad. Enjoy!