1 420g| 15oz can condensed tomato soup(or your favourite jar of pasta sauce)
1tablespoonvegetable stock powder(I love Vegeta)
1/2cupfreshly grated parmesan cheese
Freshly chopped basil
Firslty, prepare sweet potatoes*
Prick each sweet potato surface with a fork all over, and wrap sweet potatoes with paper towel (2 paper towel sheets per sweet potato should be enough). Microwave 1 sweet potato at a time on high for 8 minutes or until cooked through. (If not cooked all the way in the centre, microwave in 1 minute increments until fully cooked inside).
Preheat oven to 200C | 410F. Place sweet potatoes on a lightly sprayed (with cooking oil) baking tray, cover with foil and place in the oven for about an hour, or until sweet potatoes are fully cooked in the centre (test with a fork).
Slice sweet potatoes horizontally to open, and allow them to cool slightly before scooping out the flesh. Leave an inch of layer of sweet potato flesh on the skin so the potatoes can withhold the filling. Reserve the filling to add into the sauce.
While sweet potatoes are cooking, cook your sauce:
In a medium - large sized pan, fry onion, garlic, carrot and zucchini on medium heat until onion is transparent. Add the bacon and cook until crispy. Add the beef and cook stirring, while breaking up the mince. Once meat is browned, add the condensed soup (or sauce of choice) and vegetable stock powder, and cook until sauce begins to thicken and ingredients are soft. (Pour in 1/4 cup water if sauce is too thick). Add the reserved sweet potato flesh and mix into the sauce.
Distribute sauce evenly into each sweet potato half until they're all filled.
Sprinkle with cheese, and place into the oven under medium grill/broil settings, and cook until cheese has melted.
Top with fresh herbs and enjoy!
*The sweet potatoes can be cooked in advance and refrigerated prior to making this dish to save time