Mexican Loaded Sweet Potatoes
Serves: 2
Time: 70-80 minutes
These loaded sweet potatoes are so tasty, satisfying, and nourishing. They don’t require too many ingredients, yet they are packed with Mexican inspired flavours! They make a great show stopper piece if you want to impress, and are also a really great weekday meal. Once the potatoes are in the oven, the rest of the ingredients take no time at all to pull together. Topping them with guacamole cools down the spice perfectly, and the tang of the pickled onions I put on top works deliciously.
Ingredients:
2 small-medium sweet potatoes
1 bell pepper
½ red onion
2 garlic cloves (crushed)
1 chilli pepper (chopped)
1 400g can of black beans
2 chopped tomatoes
1.5 tablespoons of chipotle paste
1 tablespoon of olive oil
Salt & pepper
Juice of ½ a lime
Chopped fresh coriander (to top – optional)
Picked red onions (to top – optional)
Guacamole Ingredients:
Half an avocado
Juice of 1/3 of a lime
Chopped coriander (amount to your preference)
1/2 teaspoon of garlic granules
1/3 of a red onion chopped
Cooking Steps:
Pre-heat your oven to 200C and place your sweet potatoes in the oven for around 50 minutes – 1 hour, depending on their size. Don’t forget to pierce your potatoes before putting them in the oven.
Meanwhile, mix all of the ingredients for your guacamole and leave aside.
Next, add a medium sized pan over a medium-high heat. Add a drizzle of olive oil.
Once hot, add your peppers, onion, tomatoes, garlic, and chilli pepper to the pan. Cook until the peppers and onion start to soften.
Next, turn down the heat slightly and add your chipotle paste and mix it all around. Then add your beans and continue to mix it all and cook it together.
Once it is all cooked together, squeeze in your lime juice and season with some salt and pepper to taste.
Serve up over each sweet potato, and top with a spoon of guacamole. Add some pickled onions and finish with a sprinkle of fresh coriander. Enjoy!