INGREDIENTS

• Sweet potatoes
• 2 tbsp extra virgin olive oil
• 1 pinch salt
• 1 pinch pepper
• 1 cup Procal Authentic Greek Yoghurt
• 1 cup lentils
• 1 tbsp pumpkin seeds
• 1 tbsp parsley
• 1 tbsp fresh green chilli

METHOD

1. Preheat the oven to 180 degrees. Using a fork, prick the sweet potatoes and place them on a baking tray. Drizzle a couple of tablespoons of extra virgin olive oil on them and coat well. Season with salt and pepper.
2. Bake the sweet potatoes for 45 – 60 minutes until tender.
3. Allow to cool slightly and cut the sweet potatoes in half (just at the top) and stuff with yoghurt, lentils or kidney beans, pumpkin seeds, herbs (I love using parsley and dill) and fresh green chilli.