- STEP 1
Pre-heat oven to 180°C.
- STEP 2
Rub the sweet potato with olive oil and sprinkle with salt, jab a fork into it a few times.
- STEP 3
Either place in a microwave for 10 minutes (turning it over half way through) then put into the oven wrapped in tin foil for a further 15-20 minutes, or wrap in tin foil and put it straight in the oven for 40 minutes (or until it is cooked through). To judge when the sweet potato is done, poke a knife through it and if it is soft it is ready.
- STEP 4
Heat the oil in a frying pan. Add the onion and garlic cooking until the onions are a softened and/or a golden brown. Prepare the stock cubes in the boiling water. Once the onions are ready add the Moroccan spice and stir through. Pour in the dried rice and add the water stock, stirring to mix. Cover with tin foil and leave to cook for 10-15 minutes until the rice is cooked. Once the rice has cooked stir through the currents, lemon and almonds, season with salt and pepper. Remove from the heat.
- STEP 5
Cut the sweet potatoes in half long ways.Scoop the centre out of the sweet potato, trying not to break the skin. Mash the flesh roughly, add half to the rice mixture. Refill the sweet potato, sprinkle cheese over the top and place back into the oven to heat through and crisp up with tops.
- STEP 6
Add the butter into the remaining sweet potato mash. Mash again ready to be served on the side.
- STEP 7
Serve the sweet potato while hot and a side salad (I'd suggest lettuce, grated carrot, tomato and avocado with a dressing of your choosing)