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Twice baked sweet potato

Aubergine pie

Recipe highlights

Total cooking time:

45 min


Low Protein Diet - Phe Exchange value 0*



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  • 1 medium sweet potato
  • 40g Meditteranean style low protein cheese 
  • 25g green olives
  • 25g spring onion sliced
  • 25g sundried tomatoes

For the sauce

  • 30g low protein coconut yogurt
  • ½ tsp ground coriander
  • ½ tsp garlic puree
  • Chopped coriander


  1. Wash the sweet potato before microwaving it for 7 minutes so it is partially-cooked.
  2.  Then, mix the Meditteranean style low protein cheese, tomatoes, olives, and onions together in a bowl.
  3.  Next, slice open the potato and place the filling into the middle and wrap the potato in foil.
  4.  You can finish the cooking on a BBQ or in a 180°C oven for 15 minutes.
  5.  To make the sauce, mix the yogurt, ground coriander, garlic, and fresh coriander together and serve with the baked sweet potato.

Chef tips

  • Great for lunch and BBQs summer parties
  • You can use any vegetables to stuff the potato
  • Low protein smoked cheese works great in this recipe too
  • You can freeze the cooked potatoes once cooled until needed - re-heat in a 180°C oven for 35 minutes
  • Serve this alongside the corn dog recipe for a summer party


IMPORTANT NOTICE: The Loprofin Range are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision.

*The phenylalanine content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.

**Allergens may be present, please check individual ingredients and product labels. If concerned about allergens please contact your healthcare professional

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