Mexican Stuffed Sweet Potatoes

Going meat-free never looked or tasted so good.  Full of colour and flavour, this simple recipe makes for the perfect midweek meal.  

Prep time: 10 min

Cook time: 60 min

Serves 4

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

Method

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.