A great way to use up leftovers from a roast dinner – substituting the turkey for chicken or any other free range bird will be just as good! This recipe is an easy lunch to do the night before, as you can simply bung the sweet potatoes in the oven to roast whilst you carry on enjoying your evening. When it’s done, whip it out of the oven, and the rest will take minimal effort to finish!
Refilled Sweet Potatoes Ingredients:
- 1 Sweet Potato (or to small)
- ½ cup shredded roasted turkey
- ¼ mango, finely chopped
- 1 spring onion, finely chopped
- Juice ½ lime
- 1 tbsp fresh coriander, finely chopped (optional)
Refilled Sweet Potatoes How To:
Preheat the oven to 180C / 350F / Gas Mark 4. Pop the sweet potatoes in the oven, and leave to roast for around 45 minutes, depending on size. Remove, and leave to cool for 10 minutes.
When cooled slightly, but still soft, cut a slit across the sweet potatoes lengthways with a sharp knife, taking care not to break the rest of the skin. Scoop out the insides and transfer to a separate bowl.
Combine the sweet potato with the mango, onion, lime and coriander. Mash together, then add the shredded roast turkey.
Return the filling to the sweet potato skin, and look forward to a healthy lunch the next day where all you need is a spoon!