Ingredients: six medium sweet potatoes, two tablespoons olive oil, one small bunch of finely chopped spring onion, two medium cloves garlic, four ears of fresh corn, kernels sliced from cob or two cups frozen corn, 250g of fresh spinach leaves.
Preparation: Bake the potatoes until soft. Heat one tablespoon of olive oil in a skillet then add spring onions and garlic and cook until soft, about 5 minutes. Add the corn and spinach, cook for 5 minutes more. Cut the potato open lengthwise, remove flesh, leaving 6 sweet potato shells. Roughly chop the flesh and stir into the spinach and corn mixture. Stuff each potato with the mixture. Wrap bottom of each potato with aluminum foil and grill for 15 minutes.
US recipes:
Blackened salmon Caesar salad
Grilled rib-eye steak with spinach & corn stuffed sweet potatoes
Grilled Pineapple with salted caramel sauce and vanilla ice cream
