Mexican Baked Sweet Potatoes
The next time you are craving Mexican, why not try these stuffed sweet potatoes, that make for a satisfying and healthy meal. With its fresh flavours and ingredients adding to your daily vegetable intake, you can bake the potatoes a day ahead and simply assemble the next day for a simple and quick lunch or dinner option.
1 large sweet potato, washed & dried
400 grams canned black beans, drained & rinsed
200 grams sweet corn (fresh, frozen or can)
2 green onions, finely chopped
1 lime, sliced into wedges
2 large tomatoes, roughly chopped
200 grams tin tomatoes (and juice)
1 clove garlic, roughly chopped
1/2 red onion, roughly chopped
1/4 cup corriander, roughly choppped
Juice of 2 limes
1 teaspoon chilli powder (optional)
Salt & pepper to taste
2 large avocados
1 Tablespoon lime juice
1 Tablespoon corriander, roughly chopped
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Preheat oven to 210C and line a baking tray with baking paper, set aside.
Using a fork, pierce several places around the baked potato and then place onto the baking tray and bake for 1hr. Depending on the size of the sweet potato, you may need to continue to bake it for an extra 20 minutes, or until soft on the inside.
To make the potato filling: in a small bowl combine the black beans, sweet corn, and green onions, seasoning with salt and pepper. Set aside.
To make the salsa: Place all ingredients in a food processor and blitz until a consistency you are happy with. Set aside.
To make the Guacamole: Halve avocados and scoop out flesh into a food processor, blitz until mashed, then add in the lime juice, corriander, onion & garlic powder and blitz until well combined. Set aside.
Once the sweet potato is cooked, remove from the oven and allow to cool just enough to handle. Slice in half lengthways, and using a fork gently mash the flesh, keeping inside the potato skin.
Assemble the fillings by placing the black bean and corn mixture in first, followed by the salsa and then guacamole. Sprinkle with some corriander leaves and serve with lime wedges.