We halve and roast the sweet potatoes, then scoop out their flesh and mix it with cooked red capsicum, corn, grape tomatoes, halloumi, rosemary and thyme, then pile the delicious mixture back into the sweet potato boats, ready for a final bake at home. 

Sweet potato, red onion, garlic, corn, red capsicum, tomatoes, thyme, rosemary, olive oil, salt, haloumi, chilli.

CONTAINS:
Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (RAW)PER SMALL SIZE
ENERGY399kj2552kj
PROTEIN3.2g20.3g
FAT TOTAL2.9g18.6g
- SATURATED1.1g7g
CARBS13.9g87.9g
- SUGARS3.6g22.9g
SODIUM511.6mg3228.7mg
Small:
Two sweet potato halves - enough for two as a side, one as a main.
Large:
Four sweet potato halves - enough for four as a side, two as a main.
These make a great vegetarian main course, served on a rocket salad with some warm crusty bread. Or their Mexican vibe would work well with the pork picadillo or the chipotle-marinated chicken breasts. Good with steaks, and grilled lamb cutlets. You catch our drift - they're pretty versatile. 

Frozen product. Once defrosted, cook and consume within 48 hours.

Remove the plastic film and place tray in a preheated 180C oven for 25 (from defrosted) to 50 minutes (from frozen), or until the sweet potatoes are heated through and the halloumi is melting and golden.