These sweet potatoes packed with mushrooms and sweet corn are just so satisfying, tasty, filling, and I could keep writing more, but why don't you just try them out?
4 large sweet potatoes
1 handful mushrooms
1 handful cherry tomatoes
1 handful sweet corn
2 small red onions
Salt, pepper, oregano and olive oil to taste
Half the sweet potatoes and spread on a baking tray, drizzle with some olive oil, season with salt, pepper, oregano and bake in the oven at 190 C for 40 minutes.
Meanwhile chop the red onion, mushrooms, and quarter your cherry tomatoes.
Take the sweet potatoes out of the oven once baked, and scoop out the flesh with a tablespoon into a large mixing bowl.
Mash the flesh from sweet potatoes with the fork and add onions, corn, mushrooms and mix well.
Stuff the potatoes with the filling, top with cherry tomatoes, season with salt, pepper, oregano, and drizzle with olive oil.
Bake for another 15-20 minutes on 180 C.
Serve with some fresh green salad