Mexican-Style Sweet Potatoes
This is one of my favourite healthy lunch or dinner recipes. They’re quick, simple and totally delicious.
This recipe serves 2 -4 depending on the size of the potatoes, one half of a large potato should be enough for 1 portion. Serve with side salad.
2 Sweet potatoes
1 Spanish onion (white), finely chopped
2 cloves garlic, peeled and chopped
1 tsp paprika
1 red pepper, chopped
3-4 sundried tomatoes, sliced
8 – 10 cherry tomatoes, halved
1 tablespoon apple cider vinegar
1 tsp tomato paste
200g black beans, drained
Pinch of fresh coriander
Salt and pepper
1 corn on the cob, to serve (optional)
Juice of ½ lime
Fresh coriander, chopped
½ red chilli
Salt and pepper
Preheat the oven to 200c, fan setting.
Wash the sweet potatoes, pat dry then rub with a little olive oil and a pinch of salt and black pepper. Roast on a baking tray for about 40 minutes or until cooked through.
While the potatoes cook, peel and finely chop the onion and garlic heat both in a pan with a glug of olive oil. When the onion is soft, turn up the heat and add the red pepper, cherry tomatoes and sundried tomatoes. Cook on a high heat until they are soft then turn the heat back down. Add the beans, paprika, apple cider vinegar, and salt and pepper and cook for 10 minutes on a gentle heat. Roughly chop and stir in the coriander, then take off the heat.
Prepare the corn on the cob. Boil for 5 minutes then place under the grill until it looks charred and toasted.
For the guacamole; scoop the flesh out the avocados and mash it with a fork. Finely chop the chilli and coriander then mix into the avocado flesh along with the lime, olive oil and salt and pepper
When the sweet potatoes are cooked, remove from the oven and cut them in half. Scoop out the middle and mix 2/3 of it into the beans and tomatoes, then scoop spoonful’s back into the potato skins.
Serve the loaded sweet potato skins with big spoonful’s of cool guacamole and sour cream, and finally; a good sprinkling of toasted corn!