Mexican Stuffed Sweet Potato
Mexican Stuffed Sweet Potato
All the familiar flavours of a Mexican salsa tucked inside a softly roasted sweet potato makes this a delicious dish for Meat Free Monday.
Servings
4
Prep time
Cook time
Recipe
GF, VG
Ingredients
- 4 large sweet potatoes
- 400g tin black beans, drained & rinsed
- 300g tin corn kernels, drained
- 1 red capsicum, diced
- ½ red onion, diced
- ½ cup coriander leaves, roughly chopped
- 1 tbsp lime juice
- ½ tbsp olive oil
- Salt & pepper, to taste
To Serve (Optional) - Sour cream
- Additional coriander leaves
- Chilli flakes
Method
- Preheat your oven to 200ºC.
- Prick the sweet potatoes all over with a fork and roast for approx. 1 hour, or until soft.
- Meanwhile, combine the remaining salsa stuffing ingredients in a bowl and mix well.
- Leave the salsa stuffing to absorb the flavours while the sweet potatoes cook.
- Once cooked, remove the sweet potatoes from the oven and allow to cool until they can be handled.
- Cut each potato in half and scoop out the middle. Keep the roasted sweet potato flesh to add to smoothies or to serve as a mash.
- Place the sweet potatoes onto your serving plate and spoon the salsa into the middle.
- Top with optional sour cream, coriander and chilli flakes, or add toppings of your choice.
- Note: This salsa will keep in the fridge for up to one week
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