Mexican Stuffed Sweet Potatoes
Ingredients
- 4 small sweet potatoes, skin left on
- extra-virgin olive oil
- 1 small red onion, diced
- 1 capsicum, deseeded, diced
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 3 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp chilli flakes
- 2 limes, juiced
- 1 x 420g corn kernels, drained and rinsed
- 1 avocado, cut into small cubes, to serve
- 1 cup coriander leaves, to serve
- 200g greek yoghurt, to serve
- lime wedges, to serve
Preparation
Preheat a fan-forced oven to 200 degrees celsius
Line a large baking dish with baking paper and place on sweet potatoes
Lightly drizzle sweet potatoes with olive oil and season with salt and pepper
Prick sweet potatoes with a fork a few times and place in the oven to cook for 60-minutes, or until the skin is nice and brown and caramelised
While the sweet potatoes are cooking, add a drizzle of olive oil to a large frying pan over medium-high heat
Add onion and cook for 5 minutes, or until soft
Add the capsicum, beans, garlic, spices, lime juice and corn and cook for 1-2 minutes, or until all is mixed together
Once the sweet potatoes are cooked, remove from oven and allow to cool
Cut half-way through the sweet potatoes, leaving them enclosed at the bottom and stuff with the bean mixture
Top the stuffed sweet potatoes with avocado, coriander and yoghurt and serve with lime wedges