Creamy Philadelphia and Leek stuffed Sweet PotatoServes: 4 Prep Time: 35 mins Cooking Time: 15 mins
4 sweet potatoes, pricked with a fork (even-sized and each about 275g)
6 large Cumberland/Italian spicy sausages (or your favourite) sausages
2 leeks, thinly sliced or 1 large onion
170g carton Philadelphia Garlic and Herb cream cheese
1tbsp chopped fresh flat-leaf parsley optional 1/2tsp fresh thyme leaves
Splash of milk
Sea salt and freshly ground black pepper
Preheat the oven to 220C (450F), Gas mark 7. Keeping the potatoes whole, microwave the sweet potatoes on high for 10 minutes, turning half way through cooking. Leave until cool enough to handle, then cut in half lengthways and carefully scoop out most of the middle of the potato flesh into a bowl, keeping the skins intact.
As the sweet potatoes cook, put the oil into a frying pan. Rip the sausages into bite-sized pieces adding them to the pan as you go. Cook on high for 5 minutes, shaking the pan from time to time. Remove the sausages from the frying pan and set aside. Then add the leeks/onion to the frying pan and fry until they are tender (4-5 mins).
Put the leeks/onions in the bowl with the sweet potato flesh and ¾ of the Philadelphia cream cheese (reserve about ¼ of the Philadelphia for topping the sweet potatoes once cooked) and mash all together. Then add the sausages and stir through to combine, adding a splash of milk or water to soften the mixture. Season with salt and pepper, then spoon the mixture back into the sweet potato skins. Place on a baking sheet and bake for 15 minutes until the sweet potatoes are lightly golden and the skins have crisped up. Once baked, arrange on plates with a dollop of the Philadelphia on top. Sprinkle with parsley if required. Serve with a tomato and rocket salad.Nutritional Values:
Weight per serving 518g. Per serving 663cals, 32g fat, 13g sat fat, 25g protein, 63g carbs, 20.5g sugars, 12g fibre, 2.3g salt.