This is an easy lunch or dinner, and the recipe can be easily adjusted depending on how many you're cooking for. You can use whatever you have available as fillings for the sweet potatoes so they are economical too.
4 large kumara (sweet potatoes) washed
1 onion or spring onion, finely chopped
1 handful grated carrot
1 handful grated courgette
1 small tin of sweetcorn, drained
1 handful grated cheese
1 handful of ham, chopped cold meat or tinned tuna
4 tbsp sweet chilli sauce, or alternatively tomato or BBQ sauce (to taste)
1 handful of chopped fresh parsley (optional)
Wash the sweet potatoes well, prick the skin in several places and bake them at 180˚C for 45-60 minutes, or until soft inside (prick with a fork to check). A quicker method is to microwave the sweet potatoes for 5 - 7 minutes and then bake them in the oven for another 15 minutes.
Once they're cooked, let the sweet potatoes cool. Cut along the middle and scoop out most of the soft flesh and put it into a bowl. Leave enough sweet potato inside the skin to help keep the shape and hold the sides up. Add whichever fillings you are using to the scooped out flesh along with half of the cheese and mix together well in a bowl.
Carefully Put the mixture back inside the sweet potato and add some extra grated cheese to the top. Bake in an oven preheated to 150˚C for further 30 minutes so that the filling is piping hot and the cheese melted.