Dinner Ladies
Start Shopping
  • Home
  • Full Menu
    • Browse all
    • Specials
    • Favourites
    • Pantry Staples
  • Categories
    • Poultry
    • Beef & Veal
    • Lamb
    • Pork
    • Seafood
    • Vegetarian
    • Side dishes
    • Breakfast
    • Lunch
    • Desserts
    • Snacks
  • Sort By
    • Vegetarian
    • Plant-based
    • Allergens
    • Kids
    • Toddlers
    • Low Carb
    • Under 500 cals
    • Dinners for 1
    • Dinners for 2
    • Dinners for 3+
    • Some Prep
    • No Prep
    • Microwavable
  • Gift Vouchers
  • Our Service
  • Why Frozen?
  • Delivery Info
  • More...
    • About Us
    • Contact
    • Log In
    • My Account
    • FAQ
    • Press
    • Community
    • Blog
    • Subscribe
    • Terms

Stuffed sweet potatoes with haloumi, red capsicum and corn

Back to Home

HERE'S HOW WE MAKE IT

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. 

INGREDIENTS

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

ALLERGENS

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.

NUTRITION

 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

SIZES

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.

GOES WITH

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. 

PREP, COOK AND SERVE

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.

  • Faq
  • Press
  • Blog
  • Your Account
  • Terms
  • Subscribe
  • Community
  • Contact
Dinner Ladies Logo
  • Follow Us
  • Facebook
  • Instagram
  • YouTube