Stuffed Sweet Potatoes

This Peruvian recipe comes from Recipes4us.co.uk. I've not tried it yet, but it reads like my kind of food!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 4  sweet potatoes
• 4  ounces cream cheese (100g)
• 1  egg yolk
• 1  teaspoon chili powder, plus extra for topping
• 3  spring onions, chopped (scallions)
•  salt & freshly ground black pepper
•  butter

Directions

1. Preheat the oven to 200C, 400F, gas mark 6.
2. Prick the skins of the sweet potatoes all over with a fork, place on a baking tray (they will ooze a sticky syrup whilst cooking) and bake in the oven for about 45 minutes or until tender.
3. While the potatoes are baking, mix together the cream cheese, egg yolk, chilli powder, spring onions and seasoning in a bowl; towards the end of the cooking time, preheat the grill to hot.
4. When baked, cut the sweet potatoes in half lengthways and, keeping the skins intact, scoop the flesh from the sweet potatoes and add to the cream cheese mixture.
5. Stir all the ingredients together, then stuff the mixture back into the skins.
6. Dot the tops with butter, sprinkle with extra chilli powder then brown potatoes under the hot grill; serve immediately.