Mexican Stuffed Sweet Potato

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