Recipe courtesy of Chef Kuchi



  • 3 sweet potatoes
  • 1 ½ dried wild mushrooms
  • 1-3 chilies, chopped and seeded
  • 1 bunch pumpkin leaves, cleaned
  • 1 medium onion
  • 4 tomatoes, chopped
  • ½ cup sesame seeds
  • Oil for frying
  • Salt and pepper, to taste


  1. Heat the oven to 180°C and roast the sweet potatoes for an hour, or until soft.
  2. When cool enough to handle, cut each sweet potato in half lengthwise and scoop out the centers, leaving the jackets.
  3. While the potatoes are roasting, prepare the filling. First, blanche the cleaned, chopped pumpkin leaves in a pot of boiling water for 10 minutes until soft, then drain well.
  4. In a medium pot, heat enough oil to coat the bottom of the pan then the onions and chilies (1-3, depending on desired heat) and fry until soft then add the chopped tomatoes and cook another 5 minutes.
  5. Pour boiling water over the dry mushrooms and let them soak for 15-20 minutes until soft. In a medium pan, add oil and fry the mushrooms with salt and pepper to taste for 5 minutes or until slightly caramelized.
  6. Combine mushrooms and pumpkin leaves with the scooped out centers of the sweet potato and stir together.
  7. Fill the sweet potato jackets with the mixture and place under the broiler until crispy and browned on top.
  8. Toast the sesame seeds in a dry pan over medium heat for about 2-3 minutes or until golden. Sprinkle on top of the stuffed sweet potatoes and serve.

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Anna Brazier
Anna Brazier is the editor of Naturally Zimbabwean. She was born in Zambia but has lived most of her life in Zimbabwe. She has a BSc in Ecology and an MSc in Sustainable Development and works as a consultant promoting sustainable agriculture, nutrition, traditional foods and community resilience in Africa and beyond. She lives in Harare with her husband and three children.

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