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Preheat the oven to 200°C. Bake the sweet potatoes whole in the centre of the oven for 40 minutes until the flesh inside is squidgy.
Allow the potatoes to cool slightly then slice each in half. Scoop out the inside flesh from each of the potato halves, leaving a little flesh around the skin so that the potato keeps it's shape. Keep the flesh in a mixing bowl and pop the skins back in the oven whilst you make the filling.
Drain the mozzarella balls then tear into small pieces and add to the sweet potato flesh (reserving a little to dot on top) with the grated veggies, chopped spring onions and a good pinch of salt and pepper. Mash until combined.
Remove the skins from the oven and stuff each with the filling. Dot the remaining mozzarella on top of each, drizzle with olive oil and bake for 10-15 minutes until the cheese on top is golden. Scatter over the chopped parsley and serve straight away.
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