Recently on the Spanish market I found something nice. As well as fresh fruit and vegetables you may buy roasted products. In fact, each seller had trays with roasted pumpkins, sweet potatoes, apples and pears. In my opinion it is a brilliant simplification of home cooking. Now we get ready products in our home and the first phase of cooking is complete.

Today I would like to share with you a recipe which can be made with ready roasted vegetables or veg roasted in your own oven. This dish is an excellent snack or whole dish, depending on the size of the meal on your plate. The stuffed sweet potatoes are yummy just after roasting and, though they are potatoes, they are tasty cold too.

Ingredients:
3 sweet potatoes
2 tablespoons of olive oil
2 twigs of rosemary
200g of chickpeas
150g of goat cheese
half an onion
2 cloves of garlic
chili pepper
1 tablespoon of butter
3 tablespoons of chopped parsley
salt and pepper

Heat the oven up to 200C. Cover a baking sheet with some baking paper.
Wash the sweet potatoes and cut them in half. Spice them up with salt and pepper and sprinkle with some chopped rosemary. Roast for 40-50 minutes. Cut the flesh from the roasted sweet potatoes and cube them.
Dice the onion, chili pepper and garlic and fry them. Add the chickpeas and flesh from the sweet potatoes and mix them in. Fry for 2-3 minutes. Add the crushed goat cheese and the chopped parsley. Mix them in. Put the stuffing into the sweet potato skins. Sprinkle with the roasted almond flakes before serving.

Enjoy your meal!

Try also:
Stuffed courgette with chanterelles
Stuffed kohlrabi
Roasted sweet potatoes with pomegranate and feta cheese