Preheat the oven to 180˚C.
Boil sweet potato and garlic for 20 minutes, or until soft. Drain, place into a bowl with cream cheese and seasoning.
Mash until smooth.
Fill tomatoes with potato mixture, about ¼ cup or 60 g per tomato, and bake for 15 minutes until thoroughly warmed.
Sprinkle with cheese before serving.


  • 1 large sweet potato, peeled and cubed
  • 4 cloves garlic, peeled
  • 55 g cream cheese
  • ½ tsp salt
  • ½ tsp cracked pepper
  • 5 round tomatoes, tops removed, seeds discarded
  • ½ cup grated parmesan cheese