mexican stuffed sweet potato

mexican stuffed sweet potato

Print Recipe
mexican stuffed sweet potato
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 180°C and line a baking tray with baking paper.
  2. Place the sweet potatoes onto the tray, drizzle with olive oil - reserving 1/2 tablespoon - and season well. Bake in the oven for 40 minute, or until softened.
  3. Remove sweet potatoes from the oven and scoop out the sweet potato flesh into a bowl, leaving the skin to form a shell.
  4. Heat remaining oil in a frypan and add onion, garlic and chilli. Sauté for 2-3 minutes before adding capsicum, black beans and paprika. Cook for an additional 4 minutes, adding the spinach for the last minute.
  5. Add the bean mixture to the sweet potato flesh and roughly mash together, seasoning as required.
  6. Place the avocado and juice of 1/2 lemon into a bowl and roughly mash. Season well.
  7. In another bowl add the yoghurt, lemon zest and remaining lemon juice and mix until a smooth consistency is formed.
  8. Spoon the sweet potato and bean mixture back into each sweet potato shell and serve topped with avocado, lemon yoghurt and coriander.
  9. Note: The kids liked theirs topped with cheese. I added the cheese after spooning the sweet potato mixture into the shells and I then returned it to the oven for 5 minutes to melt the cheese! They topped them with sour cream!

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