For the skins
3 sweet potatoes
2 tbsps extra virgin olive oil
1 pinch salt
For the filling
Preheat oven to 200C.
Rub a little drizzle of olive oil and a pinch of salt over the sweet potatoes. Place on a lined baking tray and bake sweet potatoes for 45-50 minutes.
Fry vegan bacon.
In a large bowl mix half cooked vegan bacon, part steamed broccoli, tahini, nutritional yeast, salt and pepper.
Spoon stuffing into sweet potato skins.
Serve with coconut yoghurt, extra vegan bacon bits, chives and coriander.