Baked Sweet Potato loaded with veggies

Sweet potato is so versatile and delicious and a perfect base for different flavour combinations.  Use Italian or Spanish seasonings one time then Moroccan the next. This recipe can be adapted in so many ways and is a fuss free hearty dinner!  Enjoy!  Colleen

Baked Sweet potato by Feed Your Inner Cook

Preparation      5 minutes
Cooking           Bake sweet potato approx 50 -60 minutes.  
                        Frying the topping approx 5 to 10 minutes depending on ingredients

Ingredients
I find 1 large sweet potato is enough for 2 people but I usually bake 3 halved and save the rest for mash etc later on.
splash of olive oil
Topping
1 onion chopped
2 cloves garlic
good handful Swiss Brown mushrooms sliced
2 rashers bacon - sliced.  Omit for vegetarian option
1 zucchini - quartered and sliced
lots of baby spinach leaves
1 small tin of baked beans either in BBQ sauce or your preference. Aim for low salt.
Dried and fresh herbs depending on other flavours
eg I tend to aim for Italian flavours so add fresh thyme and rosemary leaves and some dried oregano as well as chilli flakes etc
Season to taste.  Be aware of saltiness of other ingredients plus Fetta is salty
Crumbled fetta and fresh herbs for garnish

Method
Preheat oven to 180℃ .  
Peel and halve the sweet potatoes length ways.  Score the top if desired then Lightly rub with a little olive oil and place on flat baking tray.  When cooked they can be pierced easily with a knife. Bake approx 50 - 60 minutes.  Check at half time and rotate tray if needed.  When cooked leave in oven to keep warm with heat turned off, whilst finishing the topping.

About 5 minutes before sweet potatoes are finished, commence frying topping.
Saute onions in a little oil til soft then add the garlic  and mushrooms, bacon if using.
Toss the zucchini through and cook until begins to golden and soften.
Wilt in the baby spinach leaves and herbs, spices being used.
Pour in the baked beans and heat through.
Taste and add extra seasonings if needed.

Serve the baked halved sweet potato covering with generous dollops of the vegetables then garnish with a little crumbled fetta and some fresh herbs. 
                                           Enjoy!   Colleen