Mexican Sweet Potato
Ingredients
- sweet potato skins
- 4-5 medium sweet potatoes
- 1 tbsp oil
- 1 onion finely diced
- 2 cloves of garlic minced
- 1/2 red bell paprika (100g) finely chopped
- 1 14 oz can black beans rinsed and drained
- 1 14 oz can corn rinsed and drained
- 3-4 tbsp salsa sauce or to taste (optional)
- salt and pepper to taste
- pinch of chili optional
- 1 cup non-dairy cheese (120g) shredded
- avocado aioli
- 1 avocado
- 1-2 tbsp vegan mayonnaise or read recipe notes*
- 1-2 garlic cloves
- 1 tsp lemon juice
- salt and pepper to taste
- to serve (optional)
- fresh parsley or cilantro roughly chopped
- scallions sliced
- squeeze of lime juice
Preparation
Sweet potato skins (see step-by-step pictures in the text above)
Preheat oven to to 430°f (220°c) and lightly grease a baking sheet
Pierce sweet potatoes a few times with a fork
Arrange them on the tray and roast for about 40-50 minutes, or until tender
Smaller sized sweet potatoes are cooked through faster, so pierce with a fork after 40 minutes to check, and continue roasting, if needed until soft)
Quick version: optionally, you can wrap the pierced sweet potato in a kitchen towel and microwave for 10 minutes until soft
While sweet potatoes are baking, heat the oil in a pan
Add the onions and bell pepper and sauté until roasted and softened, about 3-5 minutes
Add the garlic and roast for a further minute until fragrant
Sprinkle with salt, pepper or other seasonings to taste
Set aside
When sweet potatoes are fork-tender remove from the oven
Let cool for 5 minutes, or until cool enough to handle
Cut them in half and scoop out the flesh with a spoon, leaving a thin layer of potato inside of the skins
Mash the soft flesh, add roasted onion mixture, beans, corn, salsa and mix to combine
Brush the sides of your sweet potato skins with a tiny bit of oil
Scoop the filling inside and sprinkle over non-dairy cheese
Bake for about 5-10 minutes or until cheese is melted
Avocado aioli
Recipe continue in comments
