Sweet Potato-stuffed Tomatoes

Sweet Potato-stuffed Tomatoes

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Preheat the oven to 180˚C.
Boil sweet potato and garlic for 20 minutes, or until soft. Drain, place into a bowl with cream cheese and seasoning.
Mash until smooth.
Fill tomatoes with potato mixture, about ¼ cup or 60 g per tomato, and bake for 15 minutes until thoroughly warmed.
Sprinkle with cheese before serving.


1 large sweet potato, peeled and cubed
4 cloves garlic, peeled
55 g cream cheese
½ tsp salt
½ tsp cracked pepper
5 round tomatoes, tops removed, seeds discarded
½ cup grated parmesan cheese

Añadido por: Natália Martins
Consultado: 1027 X
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