How to make it

  • Pre-heat the oven to 200 degrees celcius.
  • Rub the sweet potatos all over with olive oil, cut in half and bake for approximately 1 hour or until the flesh is soft.
  • While the sweet potatos are cooking, boil the parsnips until soft. Then drain well and mash with the butter, cumin, coriander, and natural yogurt.
  • Once the sweet potatos are cooked, scoop out the flesh (leaving the shells intact with some flesh still there) and mash into the parsnip mixture. Then stir in the grated cheese of choice, egg, and 3/4 of the slivered almonds.
  • Fill the potato shells with the mixture and spinkle over the remaining almonds. Return to the oven and backe for approximatly 20min or until golden brown. The filling should set lightly.
  • This is a lovely side dish, but equally so can be enjoyed on its own if you are on a diet or being frugal.

People Who Like This Dish 1
Reviews & Comments 4

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  • lagoulue 10 years ago
    Wow, this sounds delicious, and very good for colder weather. Comforting and rich! I think I'll make this over the holidays for my vegetarian sister and brother-in-law -- I'm betting it looks very impressive on the serving dish, and they'll never guess how easy it was.
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  • barbiemensher 11 years ago
    I tried this over the weekend and it went over very well. I skipped the egg, though. I was in a rush and figured I could cut down on the baking time without it - it worked, too! I think I'd try toasting the cumin and coriander first next time so they're not as harsh or maybe even try different herbs altogether, like dill or thyme, just to see how that works. Thanks for this fantastic post!
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  • krumkake 11 years ago
    That sounds delicious - never thought of this combination, but will most definitely be trying it...wonderful flavors. Thank you!
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    " It was excellent "
    joe1155 ate it and said...
    This sounds great!
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